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Dessert

Chocolate Rice Pudding

A chocolate rice pudding topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Chocolate 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.

Make the pudding

  1. Add rice and salt to scalded milk and cook over hot water until rice is tender.

  2. Stir in butter, sugar, melted chocolate, vanilla extract, and almonds.

  3. In a separate bowl, beat egg whites until stiff, then fold in whipped cream.

  4. Gently combine the whipped cream mixture with the rice mixture.

  5. Pour into a buttered pudding dish and bake for 20 minutes at 350°F (175°C).

Top and brown

  1. Prepare a meringue by beating egg whites until stiff, then gradually add powdered sugar while beating.

  2. Flavor the meringue with vanilla extract, then spread it over the pudding.

  3. Return to the oven and brown delicately.

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. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

What each ingredient does

Milk
Provides the liquid the rice cooks in, forming the creamy base of the pudding.
Rice
Absorbs milk as it cooks, thickening the pudding and giving it a soft, tender body.
Egg whites
Whipped to stiff foam, they give the meringue lift and structure that browns in the oven.
Butter
Adds fat that makes the pudding rich and smooth on the palate.
Chocolate
Supplies the chocolate flavor and deep color throughout the pudding.
Sugar
Sweetens the pudding and helps the meringue brown when baked.

The step that matters

Beating the meringue. Beat the egg whites until stiff before adding the sugar gradually. Sugar stabilizes the foam, so it holds its shape and bakes evenly. Overbeaten whites turn dry and grainy and may weep under the topping.

“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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