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Dessert

Rice Flour Pudding

A sweet pudding made from rice flour, milk, sugar, almonds, butter, vanilla, egg yolk, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Rice Flour Pudding

Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Rice Flour Pudding

Ingredients

Directions

Make the pudding

  1. Heat 3 cups of milk in a saucepan until boiling.

  2. Mix the remaining milk with 3 ounces of rice flour and stir into the boiling milk.

  3. Add 1.5 ounces of sugar, ½ ounce of butter, and the almonds.

  4. Add a small piece of vanilla bean. If no vanilla bean, flavor with vanilla extract at the end.

  5. Beat 1 egg yolk with ½ cup of cream. Stir in just before removing from heat.

Set and serve

  1. Pour into a mold dipped in cold water.

  2. Refrigerate until very cold.

  3. Serve with fruit 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.

Photo for illustrative purposes only · Contact us to use it

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. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Rice flour
Thickens the milk as its starch swells and sets the pudding body.
Milk
Forms the liquid base that the rice flour thickens into a pudding.
Egg yolk
Adds richness and extra thickening that gives a softer, smoother set.
Sugar
Adds sweetness and balances the mild, starchy flavor.
Butter
Adds fat for richer flavor and a smoother mouthfeel.
Cream
Adds fat and richness, giving a softer, creamier texture.

The step that matters

Stir in the egg yolk and cream just before removing from heat. Egg yolk proteins curdle and turn grainy if they get too hot. Adding the mixture off the heat, or at the very end, lets it thicken gently and stay smooth.

“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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