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Rice Caudle

A warm, creamy rice dish simmered with milk and sugar, served with toast.

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

Why it works: Rice and milk 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 ↓

Rice Caudle

Ingredients

Directions

Make the caudle

  1. Soak the rice in water for 1 hour.

  2. Strain the rice and add 2 teaspoons of sugar to 1½ pints of milk.

  3. Simmer until the mixture can be pulped through a sieve.

  4. Add sugar to taste; if too thick, add more milk.

Serve

  1. Serve with toast.

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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 milk as it simmers and softens enough to pulp through a sieve.
Milk
Forms the liquid base, which thickens as it simmers and adds richness.
Sugar
Adds sweetness that balances the mild, creamy flavour of the milk and rice.

The step that matters

Simmering until the rice can be pulped. Rice must cook until its grains are soft enough to break down. If it is undercooked, firm grains stay in the sieve, and the caudle stays grainy. Its starch also thickens the milk as it cooks, so the texture depends on this step.

“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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