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Dessert

A Dutch Rice Pudding

A Dutch rice pudding made with rice, milk, cinnamon, eggs, butter, cream, sugar, nutmeg, lemon peel, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

A Dutch Rice Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the rice in warm water for 30 minutes.

  2. Drain the rice.

Cook the rice

  1. In a saucepan, combine the rice, milk, and cinnamon.

  2. Simmer until the rice is tender.

  3. Let the mixture cool.

Assemble and bake

  1. Add the beaten eggs, melted butter, cream, sugar, nutmeg, and lemon peel.

  2. Line a dish with puff pastry.

  3. Pour in the rice mixture.

  4. Bake at 400°F (200°C) until set.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

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

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

What each ingredient does

Rice
Forms the body of the pudding once cooked tender in the milk.
Eggs
Set when heated, giving the pudding its firm, custard-like structure.
Milk
Cooks with the rice to create a creamy, moist base.
Butter
Adds fat for richness and a smoother, softer texture.
Cream
Adds fat for richness and a silkier mouthfeel.
Sugar
Sweetens the pudding and helps with gentle browning in the oven.

The step that matters

Let the mixture cool before adding the beaten eggs. Eggs begin to scramble when they meet very hot liquid. Letting the cooked rice and milk cool first lets the eggs blend smoothly and set evenly in the oven.

“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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