Skip to main content
Dessert

Rice a LA Vathek, or Rice Pudding a LA Vathek

A sweet rice pudding made with almonds, milk, and butter, finished with apricot jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Almond and apricot match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 852 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Rice a LA Vathek, or Rice Pudding a LA Vathek

Ingredients

Directions

Make the almond milk

  1. Blanch and pound the almonds to a smooth paste, adding a few drops of water to prevent oiling.

  2. Stir in the boiling milk gradually, then strain through a thin cloth and set aside to cool.

Cook the rice

  1. Wash and soak the rice for 10 minutes, then drain.

  2. Pour the almond milk over the rice, bring to a slow boil, and simmer until tender, stirring often.

  3. Add the butter and powdered sugar, and mix until the rice is tender and dry.

Mold and serve

  1. Mold the rice, pressing it evenly and leaving the edges an inch thick.

  2. Brush the top with butter before baking to prevent dryness.

  3. Serve with apricot jam poured into the center.

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. Almond + apricottop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Almonds
Provide the main flavor and a smooth, creamy body when pounded and steeped into the milk.
Carolina rice
Absorbs the almond milk and swells as it simmers, giving the pudding its firm, starchy structure.
Boiling milk
Carries the almond flavor and, as it cooks into the rice, adds creaminess and moisture.
Fresh butter
Adds richness and fat, giving the cooked rice a smoother mouthfeel and helping prevent dryness.
Powdered sugar
Sweetens the pudding and dissolves evenly into the warm rice.

The step that matters

Simmering the rice in the almond milk. Rice must simmer slowly and be stirred often so it absorbs the liquid evenly and cooks through without scorching on the bottom of the pan. Too much heat can burn the starch while the grains remain undercooked.

Swap the apricot

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Apricotthe original

Fit is the average pairing score against almond, milk, rice, butter, sugar. 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.

You might also like

Rice CakeRice Cake120 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesAlmond Sponge CakeAlmond Sponge Cake26 recipes