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Dessert

Rice Jellv

Rice jelly made from rice flour and water, sweetened, optionally flavored with cinnamon or lemon, set in a mold, served with milk and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Jellv

Ingredients

Directions

Prepare the paste

  1. Mix rice flour with enough water to make a thin paste.

  2. Add boiling water and sweeten to taste.

Cook

  1. Boil until the rice is transparent.

  2. For intestinal trouble, boil with a stick of cinnamon; for fever, add lemon juice after boiling.

Set and serve

  1. Wet a mold with cold water, pour in the jelly, and let it cool.

  2. Serve with milk and sugar.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Coffee + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together895 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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 flour
Its starch thickens as it cooks and sets the liquid into a soft jelly.

The step that matters

Boil until the rice is transparent. Starch needs enough heat and time to swell and turn clear. Stopping early leaves a cloudy, thin mixture that will not set firmly.

“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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