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Dessert

Rice Cream

A chilled dessert made from rice flour, milk, cream, sugar, vanilla, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Cream

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Cream

Ingredients

Directions

Prepare

  1. Line and decorate a mold.

  2. Cook the rice flour in the milk until thick, then let it cool.

  3. Whip the cream until soft peaks form.

Set and serve

  1. Fold in the cooled rice, sugar, vanilla, and gelatin dissolved in water.

  2. Pour the mixture into the mold and refrigerate until set.

  3. Turn out the set cream and decorate with chopped jelly.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 flour
Thickens the cooked milk into a smooth, starchy base for the cream.
Cream
Whipped to hold air, giving the dessert a light, soft texture.
Milk
Forms the liquid base that the rice flour thickens.
Gelatine
Sets the mixture when chilled so it holds its shape when turned out.
Sugar
Adds sweetness to balance the dairy flavour.

The step that matters

Let the rice mixture cool before folding it in. Warm liquid would deflate the whipped cream and thin it out. A cooled base blends in gently, keeping the trapped air that gives the set cream its light texture.

“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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