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Caramel Rice Mould

A caramel-flavored rice pudding made with milk, butter, eggs, and caramel.

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 ↓

Caramel Rice Mould

Ingredients

Directions

Prepare

  1. Prepare the mould with caramel according to recipe 326.

Make the pudding

  1. Put the rice in the milk and let it swell until cooked and the milk is absorbed.

  2. Add the butter and stir in the eggs.

  3. Pour the mixture into the mould, filling it only partially.

Steam and serve

  1. Steam for 20 to 30 minutes.

  2. Serve hot or cold with 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 + 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. Butter + eggtop 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

Carolina rice
Swells in the milk and cooks into the soft, creamy body of the pudding.
Milk
Cooks with the rice to give moisture and a creamy, tender texture.
Eggs
Set during steaming to bind the pudding and give it a firm, sliceable structure.
Butter
Adds richness and a smooth, silky mouthfeel to the pudding.

The step that matters

Filling the mould only partially. Eggs and rice expand and rise as the pudding steams, so overfilling can cause the mixture to overflow or cook unevenly.

“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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