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Dessert

Iced Rice Pudding, a LA Cintra

A chilled rice custard made with Carolina rice, milk, cream, vanilla, sugar, salt, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Iced Rice Pudding, a LA Cintra

Ingredients

Directions

Make the custard

  1. Wash and parboil the rice.

  2. In a saucepan, combine the rice, milk, cream, vanilla, sugar, and salt.

  3. Simmer gently until the rice is almost dissolved, stirring occasionally.

  4. While still boiling, add the egg yolks and stir for several minutes to mix and smooth the rice.

Freeze and serve

  1. Freeze the rice custard.

  2. Transfer the frozen custard to a plain mold.

  3. Cover and immerse the mold in ice.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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
Provides the body of the pudding as it softens and thickens in the milk.
Milk
Cooks with the rice to form the liquid base and gives a creamy texture.
Cream
Adds fat that makes the custard rich and smooth.
Sugar
Sweetens the pudding and softens the texture of the frozen custard.
Egg yolks
Thicken the custard and add richness and emulsifying fat.

The step that matters

Adding the egg yolks while still boiling. Egg yolks can scramble if added to very hot liquid too quickly. Stirring them in vigorously while the mixture is hot but controlled helps them thicken the custard smoothly instead of curdling.

“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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