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Dessert

Snow-ball Pudding

A chilled rice pudding formed into balls, topped with jelly and served with boiled custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Coffee and rice work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 181 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Snow-ball Pudding

six teacups

Ingredients

Directions

Make the rice

  1. Boil the rice with sugar and salt until well done.

  2. Pour the rice into six teacups.

  3. Place the teacups in a cool area until completely cold.

Serve

  1. Turn the rice out onto a platter.

  2. Top each pudding with a teaspoon of jelly.

  3. Serve with boiled custard poured around the puddings, not over them.

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. Coffee + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together181 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked 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
Forms the body of the pudding, cooking soft and holding its shape once cold.
Sugar
Adds sweetness to the rice as it boils.
Jelly
Adds a sweet, fruity topping that contrasts with the plain rice.
Boiled custard
Adds a smooth, creamy sauce served alongside the puddings.

The step that matters

Cooling the rice until completely cold. The rice must be fully cold before it is turned out so the puddings keep their shape. Rice that is still warm is soft and will slump or stick to the cup.

“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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