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Dessert

Glazed Rice

A baked rice dish made with butter, sugar, milk or cream, and egg yolk, served with sweet sauce or sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Glazed Rice

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rice

  1. Boil the rice in a bag until quite soft.

  2. Mash the rice finely.

Make the batter

  1. Mix the mashed rice with butter, sugar, and enough milk or cream to achieve a thick batter consistency.

  2. Transfer the mixture to a deep baking dish.

  3. Smooth the top.

Bake and serve

  1. Beat the egg yolk until light.

  2. Spread the beaten yolk over the top of the rice.

  3. Bake in a 350°F (175°C) oven until browned.

  4. Serve with any sweet sauce or with sugar and 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Forms the soft, starchy body of the dish once boiled and mashed.
Butter
Adds fat and richness, helping the batter taste full and feel tender.
Milk or cream
Adds moisture so the mixture forms a thick, spreadable batter.
Egg
Yolk spread on top sets and helps the surface brown in the oven.
Sugar
Adds sweetness and contributes to browning on the glazed top.

The step that matters

Mash the rice finely. Fine mashing breaks down the cooked grains so the batter becomes smooth and evenly thick. Lumps of whole grain would leave an uneven texture in the baked dish.

“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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