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Dessert

Rice Blanc-mange

A sweet rice dessert made with ground rice, milk, sugar, butter, and flavorings, set in a mold and garnished with jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rice Blanc-mange

Ingredients

Directions

Prepare

  1. Mix the ground rice with ½ cup of milk to form a smooth batter.

  2. In a saucepan, combine the remaining milk, sugar, butter, and your choice of flavoring.

Make the blanc-mange

  1. Bring the mixture to a boil, then quickly stir in the rice batter.

  2. Let it boil for about 10 minutes, stirring constantly, until it pulls away from the sides of the saucepan.

Set and serve

  1. Grease a mold with pure salad oil and pour in the rice mixture.

  2. Allow it to set completely before turning it out.

  3. Garnish with jam or pour around a fruit compote before serving.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Lemon + laureltop 10% of all pairs
    Smell alikemoderate
    Cooked together2,239 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Ground rice
Thickens the milk as it cooks and gives the blanc-mange its firm, sliceable body.
Milk
Forms the liquid base that the rice starch thickens into a smooth custard-like set.
Loaf sugar
Sweetens the dessert and adds to its soft, tender texture as it sets.
Fresh butter
Adds richness and a silky mouthfeel to the cooked mixture.

The step that matters

Stirring while the mixture boils. Ground rice starch can settle and scorch on the pan bottom or form lumps if not stirred constantly. Constant stirring keeps the starch evenly dispersed as it gelatinises and thickens, giving a smooth set.

Swap the almond

How well each one fits the dish's main ingredients (rice, sugar, butter, milk, lemon, laurel):

  1. Almondthe original
  2. Chickpeafits about as well
  3. Walnutfits about as well
  4. Chestnutfits about as well

Fit is the average pairing score against rice, sugar, butter, milk, lemon, laurel. 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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