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Dessert

Cheese Pudding

A baked cheese pudding made with milk, rice, butter, cheese, egg, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Cheese 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.

Make the base

  1. Mix the ground rice with a little cold milk.

  2. In a saucepan, bring the remaining milk and butter to a boil.

  3. Stir in the ground rice and boil until the mixture thickens.

Bake and serve

  1. Add the grated cheese, seasoning, yolk of the egg, and the whipped egg white.

  2. Pour the mixture into a greased pie dish and bake at 350°F (175°C) until nicely browned.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

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

What each ingredient does

Ground rice
Thickens the milk into a smooth, stable custard base.
Butter
Adds richness and a silky mouthfeel to the base.
Grated cheese
Provides savoury flavour and fat, adding body to the custard.
Egg
Yolk enriches and sets the custard; whipped white lifts it with air.
Milk
Forms the liquid base that the ground rice thickens and the egg sets.

The step that matters

Stir in the ground rice and boil until the mixture thickens. Ground rice starch needs to reach a boil to swell and thicken the milk. Stopping early leaves a thin base that will not hold the pudding's structure after baking.

“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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