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 ↓
Ground Rice, Semolina, or Florador Pudding
Ingredients
Directions
Bring the milk to a boil.
Sift the ground rice, semolina, or florador into the boiling milk.
Add the sugar and stir well.
If using, beat the egg and mix it in.
Cook until thickened, stirring constantly.
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + sugartop 26% of all pairsSmell alikelowCooked 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, semolina, or florador
- Starch that swells and thickens the milk as it cooks, giving the pudding its body.
- Milk
- Liquid base that cooks into the creamy body of the pudding.
- Sugar
- Adds sweetness to the pudding.
- Egg
- Adds richness and helps the pudding set as it thickens.
The step that matters
Cook until thickened, stirring constantly. Starch grains swell and thicken the milk only as it heats, and they settle and scorch on the bottom of the pan if not stirred. Constant stirring keeps the heat even and prevents lumps and burnt flavour.
“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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