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Dessert

Rice Cream

A gelatinous rice dessert with lemon, cinnamon, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Rice Cream

Why it works: Vanilla and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Rice Cream

Ingredients

Directions

Prepare the rice

  1. Wash the rice well and blanch it in cold water.

  2. Strain the rice when boiling, then add the milk, lemon rind, cinnamon stick, and sugar.

  3. Cook slowly until the rice is tender, then remove the lemon rind and cinnamon.

Make the cream

  1. Add the gelatine and vanilla to the mixture and let it cool.

  2. Fold in the whipped cream.

Mold and serve

  1. Prepare a mold decorated with the lemon jelly mixed with carmine.

  2. Pour in the rice mixture and turn out when set.

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.

Photo for illustrative purposes only · Contact us to use it

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. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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

Carolina rice
Starch that swells and softens during cooking, thickening the milk into a creamy base.
Gelatine
Sets the cooled mixture so it holds its shape when turned out of the mold.
Whipped cream
Adds air and fat, giving the set dessert a light, smooth texture.
Castor sugar
Sweetens the dish and helps soften the rice as it cooks in the milk.
New milk
Provides liquid and richness, cooking with the rice into a creamy base.

The step that matters

Cook slowly until the rice is tender. Slow heating lets rice starch absorb liquid and soften evenly without scorching the milk on the bottom of the pan. Rushing the heat can leave grains firm or burn the milk.

Swap the lemon

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

  1. Coconutfits better
  2. Figfits better
  3. Blueberryfits better
  4. Lemonthe original

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