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Dessert

Rice Cream

A custard-like dessert made with milk, rice flour, gelatin, and egg whites, sweetened and flavored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Cream

Why it works: Milk and rice 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 Cream

Ingredients

Directions

Make the milk base

  1. Boil the milk in a custard kettle.

  2. Thicken the milk with rice flour until it reaches the consistency of cream.

  3. Sweeten the mixture.

  4. Flavor the mixture.

  5. Set it in a cool place.

Add the gelatin

  1. Dissolve the gelatin in cold water.

  2. Set it in a warm place.

  3. Beat the gelatin until frothy using an egg beater.

  4. Add the well-beaten egg whites.

  5. Sweeten the mixture.

  6. Flavor the mixture.

Mold and serve

  1. Pour the mixture into a mold.

  2. Place it on ice to cool.

  3. Turn out the gelatin on a dish.

  4. Serve with the rice cream around it.

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.

Photo for illustrative purposes only · Contact us to use it

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Whole milk
Forms the creamy base that rice flour thickens into a cream.
Rice flour
Thickens the hot milk to a cream-like consistency without strong flavor.
Gelatin
Sets the mixture so it holds its shape when turned out of the mold.
Egg whites
Whipped into the mixture to add lightness and airy texture.

The step that matters

Beat the gelatin until frothy. Gelatin must be dissolved fully and then whipped to a froth before the egg whites are added; if it is allowed to set too early, it becomes lumpy and the mixture will not blend or hold its airy texture.

“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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