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Rice Caudle

Rice Caudle is a thickened rice beverage made with water, grated rice, sugar, lemon peel, cinnamon, brandy, milk, soaked Carolina rice, and a bruised clove.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rice Caudle

Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Rice Caudle

Ingredients

Directions

Make the rice base

  1. Boil the water in a saucepan.

  2. Mix grated rice with a little cold water and pour into the boiling water. Stir until it reaches a proper consistency.

  3. Add sugar, lemon peel, cinnamon, and brandy; boil until smooth.

Make the milk and rice pulp

  1. Soak Carolina rice in water for 1 hour, then strain.

  2. Add soaked rice to milk in a separate saucepan. Simmer until it can be pulped through a sieve.

Combine and serve

  1. Combine pulp and milk with a bruised clove and white sugar; simmer for 10 minutes. If too thick, add 1-2 tablespoons of milk.

  2. Serve with thin toast.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Grated rice
Thickens the water into a smooth, starchy base as it cooks.
Carolina rice
Soaked, then pulped, to give body and a creamy texture to the milk.
Milk
Adds richness and creaminess, and carries the flavour of the spices.
Brandy
Adds aroma and warmth to the flavouring.
Sugar
Adds sweetness and balances the lemon and brandy.

The step that matters

Stir the rice base to a proper consistency. Starch from grated rice thickens as it heats and can clump if poured in cold or left unstirred. Stirring keeps it smooth, so the later milk and pulp mixture blends evenly.

Swap the lemon

How well each one fits the dish's main ingredients (rice, sugar, cinnamon, brandy, milk, clove):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against rice, sugar, cinnamon, brandy, milk, clove. 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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