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Dessert

Rice Blanc Mange

Rice Blanc Mange is a French dessert of rice cooked in milk, sweetened with sugar, wine, and nutmeg, garnished with marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Blanc Mange

Ingredients

Directions

Make the rice

  1. Boil 1 teacup of rice in a small quantity of water until it is nearly bursting.

  2. Add ½ pint of milk and boil until it becomes a mush, stirring constantly.

  3. Season with sugar, wine, and nutmeg.

Mould and serve

  1. Dip the mold in water and fill it with the rice mixture.

  2. Once cold, turn it out onto a dish.

  3. Surround with boiled custard or syllabub and garnish with marmalade.

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. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Tea + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together202 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Rice
Forms the bulk of the dish, and as it cooks and softens it thickens the milk into a mush that holds its shape when cold.
Milk
Cooks with the rice to form a creamy, soft mixture that sets firm as it cools.
Sugar
Adds sweetness to balance the mild, starchy rice.

The step that matters

Boiling the rice and milk to a mush. The mixture must be stirred constantly and cooked until the starch of the rice breaks down and thickens the milk. If it is undercooked, the mould will not hold its shape when turned out; if it catches on the bottom, it will taste scorched.

Swap the nutmeg

How well each one fits the dish's main ingredients (tea, rice, milk, sugar, wine):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Nutmegthe original
  4. Peppermintfits about as well

Fit is the average pairing score against tea, rice, milk, sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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