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Lausanne Pudding

A fried rice croquette made with boiled rice, eggs, milk, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Lausanne Pudding

Ingredients

Directions

Prepare

  1. In a bowl, combine the boiled rice, eggs, and milk.

  2. Season with pepper and salt to taste. Mix well until all ingredients are combined.

Shape and fry

  1. Shape the mixture into small croquettes.

  2. Fry the croquettes in hot oil until golden brown.

Serve

  1. Serve warm.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

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

What each ingredient does

Boiled rice
Forms the bulk of the croquette and gives it a starchy body that holds its shape.
Eggs
Bind the rice together and set when heated, helping the croquettes hold their shape.
Milk
Adds moisture to the mixture, keeping the interior soft against the crisp fried exterior.

The step that matters

Fry the croquettes in hot oil until golden brown. If the oil is not hot enough, the croquettes absorb excess oil and turn greasy, and they may fall apart. Hot oil quickly sets the outside into a crisp, browned crust.

“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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