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Savory Rice Pudding

Savory rice pudding made with boiled rice, gravy, giblets, eggs, milk, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Savory Rice Pudding

Ingredients

Directions

Make the pudding

  1. Beat the eggs into the rice.

  2. Add the gravy, milk, seasonings, and giblets.

  3. Mix the flour with a little milk and add it to the mixture.

  4. Beat well and pour into a mold.

Cook and serve

  1. Set the mold in a dripping pan of hot water and cook for one hour.

  2. Turn out and serve hot.

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 + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Bind the rice and liquids together and help the pudding set as it cooks.
Rice
Forms the body of the pudding and absorbs moisture from the gravy and milk.
Gravy
Adds savory flavor and moisture to the rice mixture.
Flour
Thickens the mixture slightly so it holds its shape when turned out.
Giblets
Add meaty texture and savory flavor throughout the pudding.

The step that matters

Set the mold in a dripping pan of hot water and cook for one hour.. Cooking gently in a water bath lets the egg proteins set evenly, so the pudding stays moist and does not curdle or crack on the outside.

“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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