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Dessert

Ground Rice Pudding Baked

A baked pudding made from ground rice, milk, spices, butter, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Coriander and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ground Rice Pudding Baked

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 custard base

  1. Combine the milk, coriander seeds, cinnamon stick, lemon peel, and sugar in a pot and heat until just boiling.

  2. Remove from heat, strain the mixture over the ground rice, and let it boil for 12 minutes.

Bake and serve

  1. Stir in the butter, salt, and beaten eggs until well combined.

  2. Pour the mixture into a baking dish and bake at 350°F (175°C) until set, or alternatively, boil it.

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. Coriander + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Coriander + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together1,635 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Milk
Provides the liquid base and dairy richness that gives the pudding its body.
Ground rice
Thickens the mixture as its starch swells and gelatinises during cooking, giving the pudding structure.
Eggs
Set when heated, binding the pudding into a firm, sliceable custard.
Butter
Adds fat for a richer flavour and a smoother, softer texture.
Sugar
Sweetens the pudding and helps it brown lightly in the oven.

The step that matters

Stirring in the eggs. Beaten eggs added to a hot mixture can scramble if the mixture is too hot. Stir them in well and keep the mixture warm rather than boiling so it sets into a smooth custard.

Swap the coriander

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

  1. Nutmegfits better
  2. Cardamomfits better
  3. Gingerfits better
  4. Corianderthe original

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

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