Skip to main content
Dessert

Rice Creams

A creamy dessert made from rice simmered in milk, blended with cream, sherry, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and milk 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 Creams

Ingredients

Directions

Make the rice

  1. Simmer the rice gently in the milk until tender.

  2. Strain the rice and place it on a sieve to drain.

Finish and serve

  1. Whip the cream, then stir in the rice.

  2. Add the sherry and sugar to taste.

  3. Serve in custard glasses or on a small glass dish.

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

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Rice + sherrytop 16% of all pairs
    Smell alikemoderate
    Cooked together572 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Rice
Swells in the milk and sets the cream into a soft, thick texture.
Milk
Cooks the rice until tender and carries its flavour into the dish.
Cream
Whipped to add lightness and richness to the finished dessert.
Sherry
Adds aroma and a subtle fruity flavour to the dessert.
Castor sugar
Adds sweetness, added to taste at the end.

The step that matters

Draining the rice thoroughly. Excess milk left on the cooked rice will thin the whipped cream and make the mixture watery. Draining on a sieve lets surplus liquid fall away so the cream holds its body when the rice is folded in.

“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.

More rice cream recipes

Soup 7Ice 5Pudding 5 See all 41 →

You might also like

Rice CakeRice Cake120 recipesRice JellyRice Jelly42 recipesRice PuddingRice Pudding22 recipesLemon Rice PuddingLemon Rice Pudding19 recipes