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Rice Puddings, Savoury

A baked savory rice pudding made with rice, milk, salt, pepper, mustard, cheese, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Puddings, Savoury

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the rice

  1. Boil the rice in the milk until tender but not broken.

  2. Pour the rice mixture into a bowl.

Mix and bake

  1. Mix in salt, white pepper, dry mustard, grated cheese, and eggs, then beat the mixture well.

  2. Turn it into a buttered dish.

  3. Bake in a preheated oven at 400°F (200°C) for about one hour.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together599 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  4. Mustard + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  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 bulk of the pudding and softens into a tender, starchy body.
Milk
Cooks with the rice to create a creamy, moist base.
Eggs
Set during baking to bind the pudding into a sliceable custard-like texture.
Grated cheese
Adds savory flavor and richness to the pudding.

The step that matters

Boil the rice until tender but not broken. Overcooking breaks the grains down and releases excess starch, leaving the pudding gluey. Stopping when the grains are just tender keeps them intact and the texture pleasantly soft.

Swap the white pepper

How well each one fits the dish's main ingredients (rice, milk, mustard, cheese, egg):

  1. Capersfits better
  2. Cinnamonfits better
  3. Turmericfits better
  4. White pepperthe original

Fit is the average pairing score against rice, milk, mustard, cheese, 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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