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Dessert

Raw-rice Pudding

A milk-based pudding made with rice, butter, sugar, eggs, and optional spices and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Raw-rice Pudding

Ingredients

Directions

Make the pudding

  1. In a large pot, combine the cold milk, butter, sugar, rice, and spices.

  2. Cook over medium heat until the rice is tender, stirring occasionally.

  3. In a separate bowl, beat the eggs, then stir them into the rice mixture.

  4. Cook for a few more minutes until the pudding thickens.

Serve

  1. Serve warm or chilled, garnished with raisins.

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

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

  3. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Rice
Its starch softens as it cooks and thickens the milk into a creamy pudding.
Milk
Forms the liquid base that the rice cooks in, giving the pudding its creamy body.
Eggs
Their proteins set as they heat, helping the pudding thicken and hold together.
Sugar
Adds sweetness that balances the milk and butter.
Butter
Adds fat, which contributes richness and a smooth mouthfeel.

The step that matters

Stirring the eggs into the rice mixture and cooking until thickened. Egg proteins set when heated, which thickens the pudding. If the heat is too high or the mixture is not stirred, the eggs can scramble into small curds instead of blending smoothly.

Swap the raisin

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

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

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