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Dessert

Ground Rice Pudding

A custard-like pudding made from ground rice, milk, cream, eggs, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ground Rice Pudding

Ingredients

Directions

Make the rice base

  1. Mix the ground rice with some of the milk to form a paste.

  2. Boil the remaining milk and pour it over the paste, stirring to prevent lumps.

  3. Return the mixture to the heat and boil until it thickens, stirring constantly to avoid burning.

  4. Once thick, stir in the cream and salt.

Add the eggs and bake

  1. Beat the egg whites in a large dish until foamy.

  2. Beat the yolks separately with lemon juice.

  3. Combine the rice mixture with the beaten eggs before it cools.

  4. Transfer to a greased dish and bake for 1 hour.

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

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

  2. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Ground rice
Its starch thickens the milk into a creamy, sliceable pudding base.
Milk
Forms the liquid base that the rice swells in and sets into custard.
Eggs
Their proteins set during baking, giving the pudding structure and richness.
Cream
Adds fat for a smoother, richer texture and mouthfeel.

The step that matters

Stirring the rice mixture while it thickens. Ground rice settles and scorches on the bottom of the pan if not stirred constantly, and lumps form if the hot milk is added to the paste without stirring. Both spoil the smooth texture.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Strawberryfits better
  4. Lemonthe original

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

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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