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Savoury Rice Pudding

A baked rice dish with milk, butter, cheese, and egg, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Savoury Rice Pudding

Why it works: Milk and butter 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 ↓

Savoury Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Cook the rice

  1. Rinse the rice under cold water until the water runs clear.

  2. In a saucepan, combine the rice, milk, and salt; bring to a boil.

  3. Reduce heat and simmer until the rice is tender, about 20 minutes.

  4. Stir in the butter and cheese until melted.

Bake

  1. Beat the egg in a bowl and mix it into the rice mixture.

  2. Transfer to a greased baking dish and bake at 350°F (175°C) for 30 minutes.

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. Milk + buttertop 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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 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 as its starch softens and thickens in the milk.
Milk
Cooks the rice and gives the pudding a soft, creamy moisture.
Egg
Sets during baking, binding the pudding so it holds its shape when cut.
Butter
Adds fat for a richer mouthfeel and smoother texture.
Cheese
Adds savory flavor and some fat, melting into the rice for richness.

The step that matters

Beat the egg into the rice mixture. Egg proteins set when heated, so the rice must be cooled slightly first; otherwise the egg can scramble instead of blending smoothly and binding the pudding.

“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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