Skip to main content
Dessert

Whole Rice Pudding Baked

A baked pudding made from milk, rice, butter, optional eggs, sugar, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Whole Rice Pudding Baked

Ingredients

Directions

Prepare and cook the rice

  1. Wash the rice.

  2. Simmer the rice with butter in the milk until tender.

Finish and bake

  1. If a thicker pudding is desired, beat in 2-3 eggs.

  2. Add sugar and flavoring while the milk is boiling.

  3. Transfer to a baking dish and bake until set.

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. 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

Milk
Forms the liquid base that the rice cooks in and sets into a custard-like pudding.
Rice
Absorbs liquid and softens as it simmers, giving the pudding its body.
Eggs
Set when baked, thickening the pudding and making it firmer.
Butter
Adds fat for richness and a smoother, softer texture.

The step that matters

Simmer the rice in the milk until tender. Rice must soften fully before baking, because it will not finish cooking in the oven once the pudding sets. Stirring gently keeps the milk from scorching on the bottom of the pan.

“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.

You might also like

Rice CakeRice Cake120 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesRice PuddingRice Pudding22 recipes