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Rice Blanc Mange

Rice Blanc Mange is a French rice pudding made with rice flour, milk, egg whites, and sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Blanc Mange

Ingredients

Directions

Make the blanc

  1. Mix rice flour with a little cold water and add a pinch of salt.

  2. Stir the mixture into boiling milk.

  3. Boil for 10 minutes, stirring constantly.

  4. Add beaten egg whites.

  5. Cook again until almost boiling.

Set and serve

  1. Turn the mixture into a wet mold.

  2. Let it set.

  3. Serve with cream that is sweetened and flavored to your taste.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice flour
Thickens the milk so the mixture sets firm when cooled.
Milk
Forms the liquid base that the rice flour thickens into a smooth custard.
Egg whites
Add structure and help the blanc set into a delicate, sliceable form.

The step that matters

Stirring while the mixture boils. Rice flour settles and scorches on the bottom of the pan if it is not stirred constantly, and it can form lumps when first added to the hot milk. Constant stirring keeps the starch dispersed and the texture 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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