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Dessert

French Rice Cream

A French dessert made by mixing creme de riz with milk, sugar, eggs, and flavoring, then heating and serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

French Rice Cream

Ingredients

Directions

  1. Mix the creme de riz smooth in cold milk.

  2. Stir this mixture into boiling milk with dissolved sugar.

  3. Stir over heat until it boils.

  4. Beat in the well-whisked eggs and continue stirring for 10 minutes.

  5. Add flavoring and serve hot or cold.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Creme de riz
Rice flour thickens the milk into a smooth, spoonable custard as it heats.
Eggs
Egg proteins set when stirred into hot milk, adding richness and body to the cream.
Sugar
Sweetens the milk and balances the flavor of the thickened cream.
Milk
Forms the liquid base that the rice flour thickens and the eggs enrich.

The step that matters

Beat in the eggs and keep stirring. Eggs can curdle or scramble if added to very hot milk without steady stirring. Continuous stirring for the full 10 minutes keeps the eggs evenly distributed and the custard smooth as it thickens.

“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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