Skip to main content
Dessert

Creamed Rice Pudding

A sweet rice pudding thickened with gelatin and finished with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Creamed Rice Pudding

Ingredients

Directions

Cook the rice

  1. Wash the rice.

  2. Boil the rice in 1 quart of cold water for five minutes.

  3. Drain the rice.

  4. Add the milk and boil for one hour.

Set the pudding

  1. Remove from heat and add the soaked gelatin, sugar, salt, and sherry.

  2. Set the mixture in a dish of cold water.

  3. Stir occasionally until nearly cold.

  4. Fold in the whipped cream gently.

  5. Pour into a mold.

  6. Refrigerate until cold.

Serve

  1. Serve with additional whipped cream.

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

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Rice
Provides the bulk and body of the pudding as it softens and thickens in the milk.
Milk
Cooks with the rice into a creamy base and adds moisture and richness.
Gelatine
Sets the cooled mixture so the pudding holds its shape when turned out of the mold.
Whipped cream
Adds airiness and richness, lightening the texture of the set pudding.
Sugar
Sweetens the pudding and softens the overall flavour.

The step that matters

Folding in the whipped cream gently. Whipped cream is an air-filled foam that deflates under vigorous stirring. Folding keeps the air bubbles intact, so the set pudding stays light rather than dense.

“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.

You might also like

Rice CakeRice Cake120 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesRice PuddingRice Pudding22 recipes