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Dessert

Rice Pudding, with Jam

A baked rice pudding sweetened and flavored, finished with jam garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Pudding, with Jam

Oven, in the book's wordsA gentle oven

Ingredients

Directions

The book says “a gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Wash and drain the rice.

  2. In a saucepan, combine the rice and milk, and simmer gently for 30 minutes.

  3. Add the butter and continue to simmer until the rice is soft.

Finish and bake

  1. Sweeten and flavor the mixture as desired, then beat in the eggs.

  2. Pour the mixture into a well-buttered mold.

  3. Bake in a 300°F (150°C) oven for 30 minutes.

  4. Turn out before serving and garnish with jam.

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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Forms the body of the pudding as its starch softens and thickens in the milk.
Milk
Cooks with the rice to create the creamy, moist base of the pudding.
Butter
Adds richness and a soft, smooth mouthfeel to the cooked rice.
Eggs
Set when baked, binding the pudding so it holds its shape when turned out.
Sugar
Sweetens the pudding and adds to its browning at the baked surface.

The step that matters

Beating in the eggs. Eggs should be added to a mixture that has cooled slightly, so they blend in smoothly without scrambling. Their proteins then set in the oven, giving the pudding its structure.

“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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