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Dessert

Rice Cheese

Rice Cheese is a sweet dish made by boiling rice in milk, then adding butter, sugar, eggs, and a little white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Cheese

Ingredients

Directions

  1. Boil the rice in the milk until thick like hasty pudding.

  2. Pour the hot rice over the butter and sugar, mixing well.

  3. Let the mixture cool.

  4. Add the whole egg, egg yolk, and a little white wine, and mix well.

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

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

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + white winetop 17% of all pairs
    Smell alikemoderate
    Cooked together929 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Rice
Forms the bulk and body of the pudding as its starch thickens in the milk.
Milk
Cooks with the rice to create a creamy, moist base.
Butter
Adds fat for richness and a smooth, soft texture.
Sugar
Sweetens the pudding and balances the flavor.
Egg
Enriches the mixture and helps it set when baked or cooked.

The step that matters

Let the mixture cool before adding the eggs. If the rice is still very hot, the egg proteins can scramble or curdle instead of blending smoothly into the pudding.

“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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