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Baked Rice

A baked rice pudding made with milk, optional water, and salt, served as a vegetable with lentil sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and milk 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 ↓

Baked 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

  1. Wash the rice well in a colander by dipping it in and out of warm water.

  2. Place the rice in a pudding dish.

Bake and serve

  1. Pour the milk (or milk and water mixture) over the rice and add salt.

  2. Bake at 350°F (175°C) for about 1 hour, stirring once or twice before the top hardens.

  3. Serve as a vegetable with lentil sauce.

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 + milktop 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

Rice
Forms the bulk of the dish, softening as it absorbs the liquid during baking.
Milk
Provides the cooking liquid and, as it reduces, adds creaminess and richness to the texture.

The step that matters

Stirring before the top hardens. Stirring once or twice during baking keeps the rice moving in the liquid so it cooks evenly and stops a dry crust forming on the surface before the grains are tender.

“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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