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Dessert

Rice Pudding, Without Eggs

A baked rice pudding made with rice, milk, and sugar, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Pudding, Without Eggs

Oven, in the book's wordsA moderately warm oven

Ingredients

Directions

The book says “a moderately warm oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Bake and serve

  1. Combine rice, milk, and sugar in a baking dish.

  2. Bake for 3 hours, stirring 2 or 3 times during cooking.

  3. Serve cold.

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Starch that softens as it bakes, thickening the milk into a pudding texture.
Milk
Liquid that cooks with the rice, providing moisture and creaminess.
Sugar
Adds sweetness and helps give the pudding its flavor.

The step that matters

Stirring during the long bake. Stirring a few times during the 3-hour bake keeps rice from settling and sticking to the bottom, so the pudding cooks evenly and stays creamy throughout.

“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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