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Dessert

Baked Rice Pudding

A baked dessert made with milk, lemon peel, rice, eggs, butter, raisins, sugar, nutmeg, and rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the milk and lemon peel in a saucepan.

  2. In another saucepan, boil the rice until tender, then drain.

Make the pudding

  1. Beat the eggs until light, then stir them into the milk.

  2. Add the butter, raisins, sugar, nutmeg, and rose-water to the milk mixture.

  3. Stir in the rice until well combined.

Bake

  1. Pour into a buttered tin and bake for 30 minutes at 350°F (175°C).

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Eggs
Bind the custard and help it set firmly when baked.
Milk
Forms the liquid base of the custard and adds richness and tenderness.
Rice
Provides the body of the pudding, absorbing the custard as it cooks.
Sugar
Sweetens the pudding and aids gentle browning on the surface.
Butter
Adds fat for a richer flavour and softer texture.

The step that matters

Beat the eggs until light, then stir them into the milk. Beaten eggs blend evenly into the warm milk without lumps. Adding them gradually helps keep the custard smooth rather than scrambled, which matters for an even, tender set in the oven.

Swap the raisin

How well each one fits the dish's main ingredients (milk, lemon, rice, egg, butter, sugar, nutmeg):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Raisinthe original

Fit is the average pairing score against milk, lemon, rice, egg, butter, sugar, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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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