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Dessert

Rice and Macaroon Pudding

A steamed pudding made with rice, milk, butter, sugar, eggs, macaroons, and flavored with lemon rind or bitter almonds, served with raspberry sauce.

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

Rice and Macaroon Pudding

Ingredients

Directions

Prepare the rice

  1. Wash the rice.

  2. Boil the rice in the milk until tender and absorbed. Add the lemon rind or bitter almonds for flavor while boiling.

  3. Transfer the rice to a bowl to cool.

Make the batter

  1. Cream the butter. Mix in the powdered sugar and beaten egg yolks.

  2. Stir in the cooled rice.

  3. Fold in the whisked egg whites.

Steam and serve

  1. Grease a pudding mold generously with butter.

  2. Layer the rice mixture and macaroons in the mold until full.

  3. Cover with buttered paper. Tie with cloth.

  4. Steam for 2 hours.

  5. Carefully turn out the pudding. Serve with raspberry or red currant sauce.

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. 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. Lemon + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

  5. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

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

What each ingredient does

Eggs
Egg yolks enrich and bind the custard, while whipped whites lighten the pudding's texture.
Rice
Cooked rice forms the body of the pudding, giving it a soft, tender structure.
Milk
Milk cooks the rice and adds moisture and a creamy, tender texture.
Butter
Creamed butter adds richness and a tender crumb to the pudding.
Macaroons
Macaroons add sweetness and a chewy, almond-flavoured texture within the pudding.

The step that matters

Folding in the egg whites. Whites must be whisked to soft peaks and folded gently so the air they hold is not lost. Deflated whites make the pudding dense rather than light.

Swap the raspberry

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Raspberrythe original

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