Skip to main content
Dessert

Ground Rice Pudding

A pudding made from ground rice, milk, butter, eggs, and flavored with coriander, cinnamon, lemon peel, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Coriander and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ground Rice Pudding

Ingredients

Directions

Make the base

  1. Boil the milk with the flavoring until boiling.

  2. Strain the boiling milk over the ground rice and boil for 12 minutes.

Finish and set

  1. Add the butter, salt, and beaten eggs.

  2. Bake in a dish or boil 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. Coriander + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Coriander + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together1,635 recipes

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

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

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

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

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

What each ingredient does

Milk
Forms the liquid base that the rice cooks in and the custard sets from.
Ground rice
Its starch swells and thickens the milk, giving the pudding body.
Eggs
Their proteins set with heat, binding the pudding into a soft custard.
Butter
Adds fat for richness and a smoother, more tender texture.

The step that matters

Adding the beaten eggs. Egg proteins set with heat and can curdle or turn grainy if the mixture is too hot when they go in. Adding them to a mixture that has cooled slightly, then heating gently, gives a smooth set.

Swap the coriander

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

  1. Nutmegfits better
  2. Cardamomfits better
  3. Gingerfits better
  4. Corianderthe original

Fit is the average pairing score against milk, rice, butter, egg, cinnamon, lemon, 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesRice CakeRice Cake120 recipesLemon SherbetLemon Sherbet103 recipes