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Dessert

Delicious Rice Pudding

A creamy rice pudding made with milk, butter, eggs, and sugar, baked until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Delicious Rice 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.

Prepare the rice

  1. Boil the rice until done and dry.

Make the custard

  1. Add milk, salt, and butter to the rice and bring to a boil.

  2. Beat the egg yolks with sugar in a bowl.

  3. Pour the boiling milk and rice mixture over the egg yolks and sugar, stirring constantly to prevent curdling.

Top and bake

  1. Beat the egg whites until stiff and spread over the top of the pudding.

  2. Place in the oven at 350°F (175°C) to brown slightly.

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

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

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Forms the body of the pudding as it cooks and absorbs the milk.
Milk
Provides the liquid that cooks the rice and sets into a creamy base.
Egg yolks
Thicken the custard so the pudding sets creamy rather than watery.
Sugar
Sweetens the pudding and helps stabilise the egg yolk mixture.
Egg whites
Whipped to stiff peaks, they form a light topping that browns in the oven.

The step that matters

Pouring the hot milk and rice into the egg yolks. Adding hot liquid to yolks too quickly can scramble them. Stirring constantly spreads the heat evenly so the yolks 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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