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Rice Jelly

Rice jelly is made by boiling rice with water, sieving, adding milk, and simmering until it thickens into a jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rice Jelly

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 Jelly

Ingredients

Directions

Cook the rice

  1. Combine rice and water in a pot and bring to a boil.

  2. Reduce heat and simmer for 1 hour.

Make the jelly

  1. Pass the cooked rice through a sieve and let it cool to form a firm jelly.

  2. Add milk to the rice pulp in the sieve and boil, stirring constantly to prevent burning, then strain the mixture again.

Serve

  1. Serve warm for a thick milk consistency or let it cool to form jelly.

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. 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

Carolina rice
Its starch thickens as it cooks and sets into a firm jelly when cooled.
Milk
Adds fat and richness, giving the mixture a creamy, mellow texture.

The step that matters

Stirring constantly while boiling with milk. Milk contains sugars and proteins that scorch easily on the bottom of a pot. Constant stirring spreads the heat and keeps the mixture from burning, which would give it a bitter, off flavour.

“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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