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Rice Panada

Rice Panada is a sweet dish made from rice, suet, flour, sugar, molasses, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Panada

Ingredients

Directions

Prepare

  1. Pick over, wash, and drain the rice.

Cook the rice

  1. Place the rice in a pot of boiling water, enough to cover it, and add the suet, salt, and sugar.

  2. Cover and boil for 15 minutes.

Finish

  1. In a separate bowl, mix the flour, water, and molasses until smooth.

  2. Stir this mixture into the boiled rice and cook for about 5 minutes, stirring frequently.

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. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Rice
Forms the bulk of the dish and thickens as it cooks and absorbs liquid.
Suet
Adds fat that enriches the texture and carries flavor through the cooked rice.
Flour
Thickens the mixture as it cooks, giving the panada a smooth, binding body.
Molasses or syrup
Adds sweetness, dark color, and moisture to the mixture.

The step that matters

Stirring the flour mixture into the rice. Flour lumps form if it is added unmixed, so it should be blended smooth in water first. Stirring frequently during the final cook keeps the starch from scorching on the bottom and helps it thicken evenly.

“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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