Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
A French Rice Pudding, or Gateau De Riz
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 rice base
In a pot, gently heat the milk or milk and cream and add the rice. Cook until the rice is tender.
Stir in the butter, sugar, salt, and lemon rind. Simmer until the rice is fully swollen.
Remove from heat and let cool slightly.
Gradually stir in the beaten egg yolks.
Prepare the pan
Coat a small copper stewpan with clarified butter, then drain off excess butter.
Sprinkle stale bread crumbs inside the pan, shaking off any excess.
Lightly coat the crumbs with more clarified butter.
Bake
Whisk the egg whites until stiff peaks form.
Gently fold them into the rice mixture.
Pour the mixture into the prepared stewpan without disturbing the bread crumbs.
Bake in a moderate oven at 350°F (175°C) for 1 hour until browned and firm.
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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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + ricetop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Rice + lemontop 12% of all pairsSmell alikemoderateCooked together4,366 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks enrich the custard and whites, whipped and folded in, lighten and set the pudding.
- Milk
- Provides the liquid that the rice absorbs and that sets into a soft custard.
- Carolina rice
- Swells as it cooks, forming the body of the pudding.
- Butter
- Adds richness and fat, giving the pudding a tender texture and browned crust.
- Powdered sugar
- Sweetens the pudding and helps tenderise the custard.
The step that matters
Folding in the egg whites. Whites must be whipped to stiff peaks and folded gently so the air they hold is not lost. Deflated whites leave the pudding dense rather than light and set.
Swap the lemon
How well each one fits the dish's main ingredients (milk, rice, butter, sugar, egg, bread):
- Vanillafits better
- Coconutfits better
- Figfits better
- Lemonthe original
Fit is the average pairing score against milk, rice, butter, sugar, egg, bread. 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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