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Dessert

Ground Rice Pudding

A baked pudding made from milk, ground rice, sugar, eggs, almonds, almond essence, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ground Rice Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding base

  1. In a pot, bring the milk to a boil.

  2. Add the ground rice and stir until thickened.

  3. Mix in the sugar, eggs, pounded almonds, almond essence, and salt.

Bake

  1. Pour the mixture into a baking dish.

  2. Bake at 350°F (175°C) until set and no milk appearance remains.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Ground rice
Thickens the milk as it cooks, giving the pudding body.
Eggs
Set during baking to give the pudding a firm, custard-like structure.
Milk
Forms the liquid base that the rice cooks into and the eggs set within.
White sugar
Adds sweetness and helps soften the texture of the finished pudding.
Pounded almonds
Add body and a nutty flavor to the pudding.

The step that matters

Bake until set. Eggs set as they reach a certain temperature, so underbaking leaves the pudding loose and overbaking can make it curdled and grainy. Bake until the center is firm and no milky liquid remains.

Swap the almond

How well each one fits the dish's main ingredients (milk, rice, sugar, egg):

  1. Almondthe original
  2. Peanutfits about as well
  3. Milletfits about as well
  4. Sesamefits about as well

Fit is the average pairing score against milk, rice, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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