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Dessert

Ground Rice Pudding

A baked pudding made from ground rice, milk, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Ground 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.

Make the batter

  1. In a saucepan, combine ground rice and milk.

  2. Add eggs one at a time, mixing well after each addition.

  3. Stir in butter until melted and well incorporated.

  4. Pour the mixture into a buttered baking dish.

Bake and serve

  1. Bake at 350°F (175°C) for 30-40 minutes, or until set.

  2. Serve warm, optionally with a sweet sauce.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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
Provides the starch that thickens the pudding and gives it body as it cooks.
Milk
Supplies the liquid that the rice absorbs and that sets into a creamy base.
Eggs
Help the pudding set and add richness and structure as they cook.
Butter
Adds fat for a smoother, richer texture and better mouthfeel.

The step that matters

Bake until set. Eggs set when heated, but overbaking can make them curdle and turn the pudding dry or grainy. Checking for a firm centre rather than relying only on time helps the custard stay smooth.

“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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