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Boiled Rice Pudding

A simple pudding made by boiling rice in milk and water, then cooling.

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

Boiled Rice Pudding

Ingredients

Directions

Prepare the rice

  1. Wash the rice in cold water.

  2. Place the rice in a cloth with salt and tie it loosely to allow for swelling.

  3. Boil the rice in the cloth for 2 hours.

  4. Alternatively, combine the rice with 1 quart of milk and water in a saucepan and boil for 45 minutes.

Finish and rest

  1. In a bowl, add a little milk and stir it.

  2. Add the cooked rice to the bowl to form it.

  3. Cover the bowl to keep it hot for 15 to 20 minutes.

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 + 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

Rice
Its starch swells and softens during boiling, forming the body of the pudding.
Milk and water
Liquid that cooks the rice and gives the pudding its moisture and creamy texture.

The step that matters

Tie the cloth loosely around the rice. Rice swells considerably as it absorbs water. A loose tie leaves room for expansion, so the cloth does not burst or squeeze the grains while they cook.

“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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