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Dessert

Ground Rice Pudding

A baked pudding made from milk, ground rice, egg, and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Ground 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.

Make the pudding

  1. Boil the milk.

  2. Stir the hot milk into the ground rice, which has been smoothed with some cold milk.

  3. Cook the mixture gently for 5 minutes, stirring frequently.

  4. Remove the saucepan from heat.

  5. Add the well-whipped egg and mix well.

Layer and bake

  1. Pour half of the mixture into a pie dish.

  2. Spread a layer of jam over it.

  3. Pour the remaining pudding mixture over the jam.

  4. Bake in a 350°F (175°C) oven until lightly browned.

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

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

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

What each ingredient does

Milk
Forms the liquid base that the rice cooks in and gives the pudding its body.
Ground rice
Its starch thickens the milk as it cooks, giving the pudding structure.
Egg
Binds the mixture and sets as it bakes, giving a custard-like texture.
Jam
Adds sweetness, fruity flavor and moisture between the two pudding layers.

The step that matters

Add the egg after removing the pan from heat. Whipped egg poured into very hot mixture on the heat can scramble and turn grainy. Taking the pan off the heat first lets the egg blend smoothly so the pudding sets evenly in the oven.

“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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