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Chocolate Rice Custard

A chocolate custard baked over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Rice Custard

Ingredients

Directions

Make the chocolate mixture

  1. Melt the chocolate in a double boiler.

  2. Add the milk, brown sugar, and salt, and heat until well combined.

Assemble and bake

  1. Pour the chocolate mixture over the rice in a baking dish.

  2. Beat the eggs lightly, then add them and the vanilla to the rice mixture and stir well.

  3. Bake until it puffs up nicely.

Serve

  1. Serve immediately with sweetened or whipped cream.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Set the custard and help it puff and hold its structure as it bakes.
Boiled rice
Forms the body of the pudding, absorbing the chocolate custard as it bakes.
Milk
Provides the liquid base that gives the custard its soft, creamy texture.
Brown sugar
Adds sweetness and a deeper, caramel-like flavor to the custard.
Unsweetened chocolate
Supplies the chocolate flavor and richness of the custard.

The step that matters

Beat the eggs lightly before adding them. Overbeating incorporates excess air that can collapse unevenly, while lightly beaten eggs blend smoothly into the warm mixture so the custard sets evenly rather than curdling or turning 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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