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Rice Pudding

A sweet dish made by cooking rice in milk with raisins, sugar, eggs, butter, and salt.

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 Pudding

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Combine milk, raisins, and rice in a pot.

  2. Cook on low heat until the rice is soft.

Bake

  1. Add sugar, beaten eggs, butter, and salt.

  2. Mix well and bake at 350°F (175°C) for 30 minutes.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Raisin + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Rice
Its starch thickens the milk and gives the pudding its body as it softens.
Eggs
They set during baking, binding the pudding and giving it a creamy, custard-like firmness.
Milk
Provides the liquid base that the rice cooks in and the eggs set into a custard.
Sugar
Sweetens the pudding and contributes to browning on the baked surface.
Butter
Adds richness and fat, giving a smoother mouthfeel to the finished pudding.

The step that matters

Cook the rice until soft before adding the eggs. If the rice is not fully softened before the eggs go in, it stays firm in the baked pudding. Eggs set at moderate oven heat, so adding them to a hot, thick base can also cause uneven texture.

Swap the raisin

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Raisinthe original

Fit is the average pairing score against milk, rice, sugar, egg, butter. 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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