Skip to main content
Dessert

Baked Rice Pudding

A baked dessert made with rice, molasses, cinnamon, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Baked Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

Bake

  1. In a deep dish, combine the rice, molasses, cinnamon, salt, and milk.

  2. Bake for four to five hours until set.

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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Molasses + cinnamontop 11% of all pairs
    Smell alikelow
    Cooked together4,928 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Molasses + milktop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Rice
Provides the starch and body that give the pudding its structure as it bakes.
Molasses
Adds sweetness and deep flavor, and its dark color contributes to browning.
Milk
Supplies the liquid that the rice absorbs, and its proteins help the pudding set.
Cinnamon
Contributes warm, aromatic spice flavor to the pudding.

The step that matters

Bake until set. Rice must absorb the milk and the custard must firm gradually at low heat. Pulling the pudding early leaves it runny, while excessive heat can scorch the sugars in the molasses and curdle the milk proteins.

“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.

You might also like

Rice CakeRice Cake120 recipesMolasses CookiesMolasses Cookies96 recipesMolasses CakeMolasses Cake90 recipesCinnamon RollsCinnamon Rolls71 recipes