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Dessert

Rice and Apple Pudding

A baked pudding made with apples, butter, sugar, boiled rice, milk or cream, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rice and Apple 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the pudding

  1. Cut the apples into pieces and place them in a pan with butter and sugar.

  2. Mix in the boiled rice and milk or cream.

  3. Beat the eggs well and add them to the mixture, stirring until combined.

  4. Pour the mixture into a buttered baking dish.

Bake

  1. Bake for 1 hour or 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. 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. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Apple + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

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

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

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

What each ingredient does

Eggs
Bind the mixture and help it set firm when baked.
Boiled rice
Provides the body of the pudding, giving it bulk and a soft, tender texture.
Milk or cream
Adds moisture and richness, keeping the pudding creamy as it bakes.
Apples
Add fruit flavour and moisture, softening as they cook with butter and sugar.
Sugar
Adds sweetness and helps the apples caramelise lightly in the pan.

The step that matters

Baking until set. Eggs thicken as their proteins coagulate with heat. Pulling the pudding too early leaves it runny in the centre, while overbaking can make it dry and rubbery.

Swap the apple

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against butter, sugar, rice, milk, 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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