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Frozen Rice Pudding, with Orange Glace

A chilled rice pudding flavored with orange glaze and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Frozen Rice Pudding, with Orange Glace

Ingredients

Directions

Prepare the rice

  1. Wash the rice well.

  2. Boil the rice in a double boiler with the water for 30 minutes.

  3. Drain the rice.

  4. Cover the rice with ½ cup of milk and boil for another 30 minutes.

  5. Whip the cream and set it aside in a cold place.

  6. Press the rice through a wire sieve back into the double boiler with the milk it was boiled in.

Make the custard

  1. Beat the egg yolks, then mix them with the reserved ½ cup of milk.

  2. Stir the mixture into the boiling rice.

  3. Cook until it thickens.

  4. Remove from heat and add the vanilla.

  5. Let it cool.

Freeze and finish

  1. Place the pudding in the freezer and freeze until firm.

  2. Once frozen, stir in the whipped cream.

  3. Remove the dasher.

  4. Scrape down any rice.

  5. Let it freeze for 2 hours.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Its starch swells and thickens the milk, giving the pudding its body.
Egg yolks
Their proteins set when heated, thickening the pudding and adding richness.
Cream
Adds fat for a smooth, creamy texture that stays soft after freezing.
Milk
Provides the liquid that cooks the rice and forms the base of the custard.
Sugar
Adds sweetness and keeps the frozen pudding softer by lowering its freezing point.

The step that matters

Cook until it thickens. Egg yolks scramble if overheated, leaving lumps. Cook gently, stirring constantly, and remove from heat as soon as the custard thickens.

“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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