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Dessert

Boiled Rice Pudding

A simple boiled rice pudding served with sugar, cream, molasses, or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Boiled Rice Pudding

Ingredients

Directions

Prepare

  1. Pick and wash the rice.

  2. Tie the rice in a pudding bag, allowing room for it to swell.

Cook

  1. Boil the bag until the rice is soft.

Serve

  1. Serve with sugar and cream, or with molasses and butter.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Its starch absorbs water and swells as it boils, becoming soft and thick.
Sugar
Adds sweetness to the finished pudding.
Cream
Adds richness and a smooth, creamy mouthfeel.
Molasses
Adds sweetness and a deep, toasty flavor.
Butter
Adds fat for richness and a silky mouthfeel.

The step that matters

Allow room for the rice to swell in the bag. Rice absorbs water and expands as it cooks. If the bag is packed tightly, the rice cannot swell evenly, and it may cook unevenly or burst the bag during boiling.

“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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