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Dessert

Glazed Rice

A sweet rice dish cooked with butter, sugar, milk, and egg yolk, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Glazed Rice

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rice

  1. Boil the rice in a pot until quite soft.

  2. Mash the rice finely and mix in the butter, sugar, and enough milk or cream to achieve a thick batter consistency.

Bake and serve

  1. Transfer the mixture to a deep baking dish and smooth the top.

  2. Spread the beaten egg yolk over the top.

  3. Bake in a 400°F (200°C) oven until browned.

  4. Serve with sweet sauce or with sugar and cream.

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

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 dish, and its starch thickens into a soft, custard-like body as it bakes.
Butter
Adds fat for richness and a smooth mouthfeel in the batter.
Milk or cream
Adds moisture and dairy proteins that thicken the batter and help it brown.
Egg yolk
Adds richness and sets the glazed top as it bakes, giving a golden surface.

The step that matters

Bake until browned. The egg yolk glaze and the milk proteins brown at oven heat, but over-baking can dry the surface and toughen the custard. Watch the colour rather than relying only on the clock.

“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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