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Dessert

Rice Blanc-mange

Rice Blanc-Mange is a sweet rice pudding made with ground rice, milk, sugar, butter, and flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Blanc-mange

Ingredients

Directions

Make the rice mixture

  1. Mix the ground rice with ½ cup of milk to form a smooth batter.

  2. In a saucepan, combine the remaining milk, sugar, butter, and your chosen flavoring.

  3. Bring the mixture to a boil, then quickly stir in the rice batter.

  4. Boil for about 10 minutes, stirring constantly, until it pulls away from the sides of the saucepan.

Set and serve

  1. Grease a mold with salad oil and pour in the rice mixture.

  2. Let it set completely before turning it out.

  3. Garnish with jam or a fruit compote before serving.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

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

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

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

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

What each ingredient does

Ground rice
Starch that thickens the milk and sets into a firm, sliceable body when cooled.
Milk
Forms the liquid base that the rice thickens into a smooth, creamy custard.
Loaf sugar
Adds sweetness and helps give the set blanc-mange a soft, tender texture.
Fresh butter
Adds fat for richness and a smoother mouthfeel in the finished set dessert.

The step that matters

Boil for about 10 minutes, stirring constantly. Ground rice starch must be heated fully to swell and thicken the milk. Constant stirring prevents scorching and lumps, and the mixture is ready when it pulls away from the pan sides.

Swap the lemon

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

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

Fit is the average pairing score against rice, sugar, butter, milk. 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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