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Rice Snow Balls

Rice Snow Balls are rice balls coated in a chilled custard flavored with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Snow Balls

Ingredients

Directions

Cook the rice

  1. Boil the rice in 2 quarts of water with 1 teaspoon of salt until soft.

  2. Spoon the rice into small cups and let it cool completely.

Make the custard

  1. Whisk together the egg yolks, sweet milk, and corn-starch in a saucepan.

  2. Cook the custard over low heat, stirring constantly, until it thickens.

  3. Add lemon for flavor.

Assemble and serve

  1. Once the custard is cold, pour it over the rice balls 30 minutes before serving.

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 + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

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

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

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

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

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

What each ingredient does

Rice
Forms the bulk of the dessert and holds the custard in its cup shape once cooled.
Egg yolks
Thicken the custard as they cook and add richness and a smooth texture.
Sweet milk
Forms the liquid base of the custard, providing sweetness and creaminess.
Corn-starch
Thickens the custard so it sets to a smooth, sliceable consistency when cooled.

The step that matters

Cooking the custard over low heat. Egg yolks can curdle or scramble if overheated. Low heat and constant stirring let the starch and yolks thicken the custard smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (rice, egg, milk, corn):

  1. Coconutfits better
  2. Vanillafits better
  3. Cherryfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, egg, milk, corn. Candidates are from the same food group and used in at least 100 recipes.

“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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