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Dessert

Rice Blanc-mange

Rice Blanc-Mange is a sweet rice pudding thickened with milk and ground rice, sweetened and flavored, served with a milk or cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and rice 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 ↓

Rice Blanc-mange

Ingredients

Directions

Make the pudding

  1. Boil enough ground rice in 1 pint of milk to thicken it.

  2. Sweeten and flavor to your taste.

Set and serve

  1. Pour into a mold and let it set.

  2. Serve with a sauce made of milk, cream, or custard.

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Ground rice
Thickens the milk and gives the pudding its body as it cooks and sets.
Milk
Forms the base of the pudding and, as a sauce, adds moisture and richness.
Cream
Adds richness and a smooth mouthfeel when used in the sauce.

The step that matters

Boil the ground rice in the milk until thickened. Ground rice must be cooked long enough in the milk for its starch to swell and gelatinize. Under-cooked rice leaves the pudding thin and grainy, and it will not set firmly in the mold.

“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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