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Dessert

Rice Pudding, German

A German rice pudding made with rice, milk, butter, eggs, sugar, lemon rind, cinnamon, baking powder, and served with vanilla or wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Pudding, German

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the rice

  1. Boil the rice in milk until soft, about 20 minutes.

  2. Beat together butter and egg yolks.

  3. Mix in sugar, salt, lemon rind, and cinnamon with the rice.

  4. Add baking powder and beaten egg whites, mixing well.

Bake and serve

  1. Transfer to a pudding form and boil in a kettle of boiling water for 15 minutes.

  2. Place the covered kettle in a 300°F (150°C) oven for 2 hours.

  3. Serve with vanilla or wine 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. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Rice
Softened in milk to form the thick body of the pudding.
Egg yolks
Enrich the custard and add richness and structure as they set.
Egg whites
Beaten in to lighten the mixture and help it rise and set with a tender texture.
Milk
Cooks with the rice to create a creamy, moist base.
Butter
Adds fat for richness and a smoother, softer texture.
Baking powder
Releases gas during baking to give the pudding lift.

The step that matters

Add the beaten egg whites gently and mix well. Beaten egg whites hold air that gives the pudding lift. Overmixing deflates them, leaving a dense result. The baking powder also needs even distribution to rise uniformly.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, milk, butter, egg, sugar, cinnamon. 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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