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Dessert

Rock Cream

A sweet rice pudding topped with jelly and whipped egg whites, finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Rock Cream

Ingredients

Directions

Cook the rice

  1. Boil the rice in a custard kettle with sweet milk until soft.

  2. Add sugar and salt.

Assemble

  1. Pour the mixture into a dish.

  2. Place lumps of jelly on top of the rice.

Top and finish

  1. Beat the egg whites and powdered sugar to stiff peaks.

  2. Add flavor and cream.

  3. Drop the mixture onto the rice.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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
Forms the body of the pudding as its starch softens and thickens in the milk.
Egg whites
Whipped to stiff peaks, they make a light, airy topping that holds its shape.
Powdered sugar
Sweetens the meringue and dissolves easily into the whipped whites.
Sugar
Sweetens the rice mixture and balances the flavor of the milk.
Rich cream
Adds fat and moisture, giving the pudding a richer, softer texture.
Jelly
Adds fruity sweetness and a bright flavor contrast to the rice.

The step that matters

Beating the egg whites to stiff peaks. Egg whites need a clean, grease-free bowl and enough beating to trap air. Underbeaten whites collapse on the rice, while overbeaten whites turn dry and grainy.

“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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