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-pudding
Ingredients
Directions
Make the custard
Dissolve the cornstarch in a little milk.
Stir in the remaining milk, then add the beaten yolks of the eggs and sugar.
Heat the mixture in a custard kettle until hot, then add the hot rice.
Stir carefully until it thickens like custard, then remove from heat and add flavoring.
Bake and serve
Pour into a pudding dish and place in the oven.
Beat the egg whites to stiff peaks, adding a little sugar and flavoring.
Spread the froth over the pudding and return to the oven until lightly colored.
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + lemontop 12% of all pairsSmell alikemoderateCooked together4,366 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks thicken the custard and whites form a light meringue topping.
- Cornstarch
- Thickens the milk mixture so the custard sets smoothly without lumps.
- Rice
- Forms the body of the pudding, absorbing the custard and giving it substance.
- Sugar
- Sweetens the custard and helps the egg whites stay stable as they whip.
- Milk
- Forms the liquid base of the custard that sets when heated and thickened.
The step that matters
Stir carefully until it thickens like custard. Egg yolks can curdle or scramble if overheated or heated too fast, so gentle, constant stirring over moderate heat keeps the custard smooth. Cornstarch also needs to reach a simmer to thicken fully.
Swap the lemon
How well each one fits the dish's main ingredients (rice, milk, sugar, egg):
- Vanillafits better
- Coconutfits better
- Figfits about as well
- Lemonthe original
Fit is the average pairing score against rice, milk, 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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