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Dessert

Rice Pudding Without Eggs

A simple rice pudding made with rice, sugar, and milk, baked slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Rice Pudding Without Eggs

Oven, in the book's wordsA steady slow oven

Ingredients

Directions

The book says “a steady slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Combine rice, sugar, and milk in a baking dish.

  2. Place the baking dish in a larger tin filled with cold water.

  3. Bake in a slow oven at 300°F (150°C) for 2 hours, or 3 hours if the oven is very slow.

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).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Rice
Starch that thickens as it cooks, giving the pudding its body and creamy texture.
Milk
Liquid that cooks the rice slowly while adding richness and a soft, creamy set.
White sugar
Adds sweetness and helps the pudding brown lightly on the surface.

The step that matters

Bake in a water bath in a slow oven. The cold water around the baking dish moderates heat so the milk warms gently instead of scorching or boiling. Slow, even heat lets the rice soften fully and the custard-like texture set smoothly.

“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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