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Indian Porridge

A simple rice porridge made with boiling water and cold milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Indian Porridge

Ingredients

Directions

  1. Add ½ cup of rice to boiling water.

  2. Stir in the rice as you would for mush.

  3. Cook for 1 hour, stirring occasionally.

  4. Add cold milk before serving.

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. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

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

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

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

  3. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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 breaks down during cooking, thickening the water into a soft porridge.
Milk
Adds fat and milk solids, giving the porridge a creamier, richer texture and a mild sweetness.

The step that matters

Cook for 1 hour, stirring occasionally. Rice settles and sticks to the bottom of the pot during a long simmer. Occasional stirring keeps it from scorching and helps the starch release evenly into the liquid, giving a smooth porridge.

“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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