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Dessert

Rice Blanc Mange

A sweet rice pudding made with rice, water, cream, sugar, flavored water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Rice Blanc Mange

Ingredients

Directions

Prepare

  1. Wash and pick the rice.

Cook the rice

  1. Boil the rice in the water until soft, then reduce to one-third of the original volume without burning, adding salt to the rice while boiling.

  2. Remove from heat and beat in the cream or milk.

  3. Boil a little more, then season with powdered sugar and your choice of flavored water.

Cool and serve

  1. Set aside to cool and serve with cream; add wine if preferred.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Rice + rosetop 23% of all pairs
    Smell alikelow
    Cooked together245 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Its starch swells and softens as it simmers, thickening the pudding and giving it body.
Cream or rich milk
Adds fat and richness, giving a smooth, creamy texture.
Powdered sugar
Adds sweetness and balances the flavor of the rice and cream.
Rose water, orange flower water, or peach water
Adds a floral or fruity aroma to the pudding.

The step that matters

Reducing the rice without burning. Rice starch sinks and sticks to the base of the pan as the liquid evaporates, scorching easily. Keeping the heat gentle and stirring regularly prevents a burnt taste and keeps the pudding smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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