Why it works: Rice and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,744 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Snow-ball Pudding
six puddingsIngredients
Directions
Make the puddings
Boil rice with sugar and salt until well done.
Pour the cooked rice into six teacups and let cool.
Once cold, turn the puddings onto a platter.
Serve
Top each pudding with a teaspoon of jelly.
Serve with boiled custard poured around the puddings, not over them.
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.
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Rice + sugartop 26% of all pairsSmell alikelowCooked together8,744 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Cooked until well done, it softens and holds together as a moulded pudding.
- Jelly
- Adds a sweet, fruity topping that contrasts with the mild rice.
- Boiled custard
- Provides a smooth, rich sauce that adds moisture and creaminess to each serving.
The step that matters
Let the rice cool fully before turning the puddings out. Cooked rice is soft and sticky while warm and will lose its shape or tear when inverted. Cooling lets the starches set, so the pudding holds its mould on the platter.
“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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