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Dessert

Danish Rice Pudding

A sweet rice pudding made with rice, milk, gelatin, and flavored with sherry and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Danish Rice Pudding

Ingredients

Directions

Make the rice base

  1. Cook the rice, milk, warm water, and butter until perfectly smooth.

  2. Pass the mixture through a ricer.

Set the pudding

  1. Dissolve the gelatin in the warm water.

  2. Add the dissolved gelatin to the strained rice.

  3. Let the mixture cool.

  4. Fold in the whipped cream flavored with sherry.

  5. Pour into a mold to harden.

Serve

  1. Serve with fresh fruit or fruit sauce.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  5. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Rice
Provides the thick, smooth body that gives the pudding its structure.
Gelatine
Sets the liquid mixture so the pudding holds its shape when chilled.
Milk
Adds creaminess and richness to the base.
Whipped cream
Adds lightness and a soft, airy texture to the set pudding.
Sugar
Adds sweetness that balances the mild, creamy base.
Butter
Adds fat for a rich mouthfeel and smoothness.

The step that matters

Let the mixture cool before folding in the whipped cream. Gelatine begins to set as the mixture cools. If the base is still warm, the whipped cream will deflate and melt, losing the light texture. Waiting until the base is cool but not yet firm lets the cream fold in evenly and keeps the pudding airy.

“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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