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Dessert

Rice Blanc-mange

A sweet dish of rice cooked in milk and cream, set in a mold and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and milk 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 ↓

Rice Blanc-mange

Ingredients

Directions

Prepare the rice

  1. Wash the rice thoroughly in several waters.

Make the blanc-mange

  1. Place the rice in a saucepan with cold milk.

  2. Bring to a boil and add the rich cream.

  3. Boil until the mixture is dry.

  4. Pour into a mold and let it cool.

  5. Once cold, it will turn out in good shape.

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

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

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

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

  3. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Rice
Provides the body and thickening that set the blanc-mange as it cooks.
Milk
Forms the liquid base in which the rice softens and thickens.
Rich cream
Adds fat and richness, giving a smoother, softer texture.

The step that matters

Boil until the mixture is dry. Cooking long enough lets the rice starch swell and thicken the liquid so the mixture holds its shape when cooled. Stopping too early leaves it loose and unable to set in the mold.

“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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