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Dessert

Ground Rice Pudding

A baked pudding made from ground rice, milk, eggs, and optional brandy, flavored with cinnamon, lemon rind, or bay leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cinnamon and rice match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Ground Rice Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard

  1. In a saucepan, heat the milk with the cinnamon, lemon rind, or bay leaves until fragrant.

  2. Bring to a boil, then strain the milk.

  3. Mix the ground rice with a little cold milk, then stir into the hot milk and cook until thick.

  4. Remove from heat and let cool slightly, then add the beaten eggs and brandy if using.

Bake and serve

  1. Pour the mixture into a well-buttered pie dish.

  2. Bake in a preheated oven at 350°F (175°C) for about 45 minutes, until set.

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. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Cinnamon + brandytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,199 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Milk
Forms the liquid base that the rice cooks in and sets into a creamy pudding.
Ground rice
Thickens the milk as it cooks, giving the pudding its body.
Eggs
Set during baking, giving the pudding a firm, sliceable structure.
Cinnamon or lemon rind or bay leaves
Infuse the milk with aroma before it is strained.

The step that matters

Cooking the rice into the milk until thick. Ground rice must be mixed smoothly with cold milk first and then cooked in the hot milk, because stirring it in raw can make lumps and the starch needs heat to thicken the liquid properly.

“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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