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Rice Caudle

Rice Caudle is a sweetened rice porridge made with boiled rice, water, egg yolk, sugar, and sherry wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Caudle

Why it works: Rice and sherry work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 572 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Rice Caudle

Ingredients

Directions

Prepare the rice

  1. Pick over and wash the rice.

  2. Put the rice into a double boiler with the boiling water and salt, and boil slowly for 1 hour.

  3. Strain off the water.

Make the caudle

  1. Bring the strained water to a boil.

  2. Beat the egg yolk and sugar together until very light.

  3. Stir the mixture slowly into the boiling rice water.

  4. Add the sherry wine.

  5. Serve immediately.

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.

  1. Rice + sherrytop 16% of all pairs
    Smell alikemoderate
    Cooked together572 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Rice + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together2,223 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

What each ingredient does

Carolina rice
Starch that thickens the cooking liquid as it softens over the long simmer.
Egg yolk
Enriches and thickens the liquid, giving it a smooth, custard-like body.
Sugar
Sweetens the caudle and helps the beaten yolk blend into the liquid.
Sherry wine
Adds acidity and aroma, rounding out the sweetness and richness.

The step that matters

Stir the beaten yolk into the boiling water. Adding the yolk mixture slowly, while stirring, lets it blend in evenly. Dumping it in can scramble the egg proteins into lumps instead of a smooth, thickened liquid.

“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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