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Dessert

Iced Rice Pudding

A chilled dessert made from rice, milk, eggs, sugar, and vanilla, finished with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Ingredients

Directions

Cook the rice

  1. Pour the cold water over the rice with a pinch of salt.

  2. Cook steadily for 30 minutes after it begins to boil.

  3. When all the water has boiled away, add the milk.

  4. Cook in a double boiler until very soft.

  5. When no milk remains, rub the mixture through a sieve.

  6. Put it back in the boiler.

Finish the custard

  1. Thicken with the beaten eggs and sugar.

  2. Flavor with vanilla.

  3. Set in a cool place.

Add cream and freeze

  1. Whip the cream.

  2. Add it to the pudding.

  3. Freeze as you would ice 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. 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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Sugar + creamtop 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).

Sugar and vanilla 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

Rice
Its starch softens into a thick, creamy base as it cooks in the liquid.
Milk
Adds moisture and richness, and its proteins help the pudding set smoothly.
Eggs
Thicken the mixture as they set with heat, giving the pudding body.
Sugar
Adds sweetness and helps soften the texture of the frozen pudding.
Cream
Adds fat and richness, and whipping traps air for a lighter texture.

The step that matters

Thicken with the beaten eggs and sugar. Eggs thicken when heated gently but can curdle or scramble if the mixture gets too hot. Keep the heat low and stir steadily while the custard thickens.

“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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