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Dessert

Iced Rice Pudding

A chilled rice pudding made with milk, rice, vanilla, sugar, eggs, cream, raisins, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

Ingredients

Directions

Make the rice base

  1. Wash the rice and put it into the milk.

  2. Cook until soft.

  3. Add the vanilla sticks, sugar, and salt.

  4. Simmer until the rice is almost dissolved.

  5. Remove from heat and stir in the beaten egg yolks.

  6. Let the mixture cool.

Freeze and serve

  1. Add the cream and freeze.

  2. When partly frozen, fold in the chopped raisins and beaten egg whites.

  3. Serve with sweet meats or fruit compote.

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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Sugar + creamtop 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).

Vanilla and sugar 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
Softens as it cooks, thickening the milk and giving the pudding its body.
Milk
Forms the liquid base that the rice absorbs and cooks in, adding creaminess.
Egg yolks
Thicken the custard base and add richness when gently heated.
Sugar
Sweetens the pudding and softens the texture of the frozen dessert.
Cream
Adds fat that makes the frozen pudding smoother and richer.
Egg whites
Folded in whipped-style to add air and a lighter texture.

The step that matters

Stir in the beaten egg yolks off the heat. Egg yolks thicken when heated but can scramble if added to very hot mixture. Removing the pan from heat first lets them thicken the base gently and smoothly.

Swap the raisin

How well each one fits the dish's main ingredients (rice, milk, vanilla, sugar, egg, cream):

  1. Coconutfits better
  2. Figfits better
  3. Strawberryfits better
  4. Raisinthe original

Fit is the average pairing score against rice, milk, vanilla, sugar, egg, cream. 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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