Skip to main content
Dessert

Rice Milk

A sweet dish made by simmering rice in milk and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Rice Milk

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 Milk

Ingredients

Directions

  1. Wash the rice.

  2. Simmer the rice gently in the milk for one hour.

  3. Add sugar to taste.

  4. You can substitute rice with sago or tapioca.

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.

Photo for illustrative purposes only · Contact us to use it

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. 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

Rice
Its starch swells and softens in the milk, thickening the pudding.
Milk
The liquid the rice simmers in, giving the pudding its creamy body.
Sugar
Adds sweetness to the finished pudding.

The step that matters

Simmer the rice gently in the milk. Milk scorches easily on the base of the pan when heated too hard. Gentle heat lets the rice soften and thicken evenly while the milk stays smooth and does not catch.

“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 pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

You might also like

Rice CakeRice Cake120 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesRice Batter CakesRice Batter Cakes11 recipes