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Dessert

Iced Rice Pudding with a Compote of Oranges

A chilled rice pudding mixed with whipped cream and vanilla, served with an orange compote.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Iced Rice Pudding with a Compote of Oranges

Ingredients

Directions

Cook the rice

  1. Rinse the rice.

  2. Boil the rice in 1 quart of cold water for 30 minutes.

  3. Drain the rice.

  4. Cover the drained rice with 1 quart of milk and boil for an additional 30 minutes.

  5. While the rice is boiling, whip the cream.

Make the custard

  1. Add the whipped cream to the rice and milk mixture.

  2. Press the mixture through a wire sieve back into the pot.

  3. Beat the egg yolks with the sugar.

  4. Pour the beaten yolks and sugar over the boiling rice mixture and stir well.

  5. Return the mixture to the heat and cook for 2 minutes until it thickens.

  6. Remove from heat, add the vanilla extract, and let cool.

Freeze and finish

  1. Once cool, place the pudding in a freezer and freeze.

  2. When frozen, stir in the whipped cream, smooth it down, and let stand for 2 hours packed in salt and ice.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Forms the body of the pudding as it softens and absorbs milk.
Milk
Supplies the liquid that cooks the rice into a creamy, tender base.
Cream
Adds richness and fat, and whipped air makes the frozen pudding lighter.
Egg yolks
Thicken the custard when gently heated and add richness and smoothness.
Sugar
Sweetens the pudding and helps keep the frozen texture soft.

The step that matters

Adding the egg yolks and sugar to the boiling mixture. Hot liquid can scramble egg yolks into lumps. Stirring well and then cooking gently for a short time lets the yolks thicken the custard smoothly.

“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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