Skip to main content
Dessert

Rice Bavarian Cream

A creamy dessert made with milk, rice, lemon rind, sugar, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Rice Bavarian Cream

Ingredients

Directions

Make the rice base

  1. In a double boiler, heat the milk with lemon rind until boiling.

  2. Add the rice and salt, cooking until the rice is tender and the milk nearly evaporates.

Set the cream

  1. Mix in the sugar and gelatin (soaked in cold water for 1 hour and melted over hot water).

  2. Once the mixture is cool, add the flavoring.

  3. When the mixture is partly set, fold in the whipped cream and pour into a mold.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 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

Rice
Cooks down in the milk to thicken the base and give the cream its body.
Gelatin
Sets the mixture so it holds its shape when unmolded.
Whipped cream
Adds lightness and richness, keeping the set cream soft and airy.
Milk
Forms the liquid base that the rice cooks into and gives a creamy texture.
Sugar
Sweetens the cream and balances the dairy flavor.

The step that matters

Fold in the whipped cream when the mixture is partly set. If the mixture is too liquid, the whipped cream will deflate and the cream will not hold air; if fully set, it will not blend evenly. Gelatin sets as it cools, so timing matters.

Swap the lemon

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

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

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

You might also like

Lemon Rice PuddingLemon Rice Pudding19 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesRice CakeRice Cake120 recipes