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Rice and Cheese Pudding

A baked rice pudding flavored with cheese and white sauce, topped with buttered cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and cheese work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 942 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice and Cheese Pudding

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 the rice

  1. Pick over and wash the rice.

  2. Steam the rice until soft in salted water in a double boiler.

Assemble and bake

  1. Butter a baking dish and layer the rice and grated cheese.

  2. Pour the white sauce over the layers.

  3. Sprinkle buttered cracker crumbs on top.

  4. Brown in a 350°F (175°C) oven.

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 + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  2. Cheese + saucetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rice
Forms the soft, bulky body of the pudding once steamed until tender.
Grated cheese
Melts into the rice, adding richness, flavor and a savory binding character.
White sauce
Adds moisture and a creamy base that keeps the layers from drying out in the oven.
Buttered cracker crumbs
Toast in the oven to form a golden, crisp topping through browning.

The step that matters

Steam the rice until soft. Rice must be fully tender before baking, because the oven only browns the top and will not soften grains that are still firm.

“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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