Skip to main content
Main

Rice Porridge

A simple rice porridge made by cooking crushed rice or rice flour in milk with water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and rice 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 Porridge

Ingredients

Directions

Prepare the rice

  1. If using rice, wash it thoroughly and crush it with a rolling pin or in a mortar with a pestle, or place it between two folds of coarse cloth and hammer it until well broken.

  2. Mix the crushed rice or rice flour with the cold water.

Cook the porridge

  1. Stir the mixture into scalding-hot milk in a double boiler.

  2. Cook for 30 minutes, then add salt and serve.

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

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

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

What each ingredient does

Milk
Forms the liquid base, giving the porridge its body and creamy richness as it cooks.
Rice or rice flour
Its starch swells and gelatinizes in hot liquid, thickening the porridge.
Cold water
Disperses the starch evenly before it meets the hot milk, helping prevent lumps.

The step that matters

Stirring the rice mixture into the hot milk. Starch clumps when it hits hot liquid unevenly. Keeping the rice suspended in cold water first and stirring it into the scalding milk helps the starch disperse and thicken smoothly.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes