Name: Rice Milk
Ingredients: 1½ pints milk; cooked rice; honey or sugar to taste

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Milk

Ingredients

1½ pints milk
cooked rice
honey or sugar to taste

Directions

Take the rice that has already been boiled in water.
Let it boil in 1½ pints of milk.
Sweeten to taste with honey or sugar.
Serve warm.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Milk + ricetop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + honeytop 10% of all pairs

Smell alikemoderate

Cooked together1,336 recipes

Shared aroma: ethyl octanoate (fruity).
Rice + honeytop 17% of all pairs

Smell alikemoderate

Cooked together542 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Cooked rice: Provides starch that thickens the milk and gives the drink its body.
Milk: Supplies the liquid base and creaminess that the rice softens into.

“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.