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Dessert

Rice Cheesecakes

Rice Cheesecake is a baked dessert made from ground rice, milk, butter, sugar, eggs, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Rice Cheesecakes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Mix the ground rice with the milk gradually, stirring constantly.

  2. Heat the mixture over the stove until it thickens to the consistency of curd.

  3. Remove from heat and pour into a basin.

  4. Add the butter and sugar, mixing until combined.

  5. Once cooled, stir in the eggs and grated lemon rind.

Bake and serve

  1. Line patty pans with puff paste, filling them only halfway to allow for rising.

  2. Bake in a moderate oven at 350°F (175°C) until set.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Ground rice
Thickens the milk as it heats, giving the filling a body similar to curd.
Eggs
Set when baked, giving the filling structure and a firm, sliceable texture.
Butter
Adds fat for richness and a smooth, tender texture in the filling.
Sugar
Sweetens the filling and adds to its browning during baking.
Cream or new milk
Forms the liquid base that the ground rice thickens into a custard-like filling.

The step that matters

Stir the ground rice into the milk gradually, then heat. Adding the ground rice slowly while stirring prevents lumps from forming. Heating it gently lets the starch thicken the milk evenly, which gives the filling a smooth texture.

Swap the lemon

How well each one fits the dish's main ingredients (cream, rice, butter, sugar, egg):

  1. Vanillafits better
  2. Coconutfits better
  3. Strawberryfits about as well
  4. Lemonthe original

Fit is the average pairing score against cream, rice, butter, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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