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Dessert

Chocolate Rice Pudding

A baked chocolate rice pudding with almonds, whipped cream, and meringue topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Chocolate Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the rice

  1. Add rice and salt to scalded milk and cook over hot water until rice is tender.

  2. Stir in butter, sugar, melted chocolate, vanilla extract, and almonds.

Combine and bake

  1. In a separate bowl, beat egg whites until stiff and fold into whipped cream.

  2. Gently combine the whipped cream mixture with the rice mixture.

  3. Pour into a buttered pudding dish and bake for 20 minutes at 350°F (175°C).

Top with meringue

  1. Prepare a meringue by beating egg whites until stiff, then gradually add ½ cup powdered sugar while beating, and flavor it with ½ teaspoon vanilla extract.

  2. Spread the meringue over the pudding and return to the oven to brown delicately.

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. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  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

Rice
Cooks in the milk until tender, giving the pudding its body and soft, starchy texture.
Milk
Forms the liquid base that the rice absorbs and cooks in, creating the pudding's creamy consistency.
Egg whites
Whipped to stiffness, they add airy lightness to the pudding and form the meringue topping.
Whipped cream
Adds richness and a light, moist texture when folded into the rice mixture.
Chocolate
Provides the main flavor and deep color of the pudding.
Almonds
Contribute a nutty aroma and a slight crunch to the soft pudding.

The step that matters

Gently combine the whipped cream mixture with the rice mixture. Whipped cream and egg white foam trap air in tiny bubbles. Vigorous stirring deflates them, which makes the pudding dense instead of light and airy.

“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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