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Dessert

Cream Rice Pudding

A baked rice pudding made with milk, rice, salt, optional raisins or preserved ginger, served with butter, maple sugar, or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Cream Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the rice in the milk for 30 minutes.

  2. Preheat the oven to 300°F (150°C).

Bake and serve

  1. If desired, add raisins or preserved ginger before baking.

  2. Bake slowly for about 1 hour, or until the rice thickens the milk into a creamy substance.

  3. Serve warm with butter, maple sugar, or cream.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Rice + gingertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,196 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rice
Starch that softens and thickens the milk into a creamy pudding as it bakes.
Milk
Liquid base that cooks down with the rice to form the creamy body of the pudding.

The step that matters

Bake slowly until the rice thickens the milk. Low, slow heat lets the rice absorb liquid and release starch gradually, giving a creamy texture. Baking too hot can scorch the milk sugars on the bottom and leave the rice unevenly cooked.

Swap the raisin

The recipe marks raisin as optional. How well each one fits the dish's main ingredients (milk, rice, ginger, butter, sugar, cream):

  1. Coconutfits better
  2. Vanillafits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against milk, rice, ginger, butter, sugar, cream. 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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