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Dessert

Rice Pudding Without Eggs

A baked rice pudding made with milk, rice, butter, and sugar, without eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Pudding Without Eggs

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.

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

  2. In a baking dish, combine the milk, rice, butter, and sugar.

  3. Bake for 2 hours, stirring often while baking.

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

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

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

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

  3. Rice + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together430 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Walnut + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Milk + walnuttop 16% of all pairs
    Smell alikemoderate
    Cooked together3,236 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Milk
Provides liquid that the rice absorbs and that thickens into a creamy pudding as it bakes.
Rice
Absorbs liquid and softens during slow baking, giving the pudding its body and texture.
Butter
Adds fat for richness and a smoother, silkier mouthfeel in the finished pudding.
Sugar
Adds sweetness and helps the pudding brown lightly at the surface during baking.

The step that matters

Stirring often while baking. Milk and sugar can scorch on the bottom of the dish during long baking, and stirring keeps the rice evenly suspended so it cooks uniformly and the texture stays creamy.

Swap the walnut

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

  1. Almondfits better
  2. Peanutfits better
  3. Beansfits about as well
  4. Walnutthe original

Fit is the average pairing score against milk, rice, butter, sugar. 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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