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Dessert

A Dutch Rice Pudding

A Dutch Rice Pudding is a baked rice custard with milk, cinnamon, eggs, butter, cream, sugar, nutmeg, lemon peel, lined with puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

A Dutch Rice Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the rice in warm water for 30 minutes, then drain.

Make the filling

  1. In a saucepan, combine the rice, milk, and cinnamon, and simmer until tender.

  2. Once cooled, add the beaten eggs, melted butter, cream, sugar, nutmeg, and lemon peel.

Bake

  1. Line a mold or dish with puff pastry, pour in the mixture, and bake at 400°F (200°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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Rice
Forms the body of the pudding as it cooks and softens in the milk.
Eggs
Set when baked, giving the pudding a firm, custard-like structure.
Butter
Adds richness and fat, contributing a softer, smoother texture.
Sugar
Adds sweetness and helps the pudding brown lightly in the oven.
Milk
Provides liquid that the rice absorbs while simmering, and forms the custard base.

The step that matters

Simmer the rice until tender before adding the eggs. Egg proteins set on heating, so the rice must be fully tender and cooled first; adding hot rice or eggs to a hot mixture can scramble the eggs and leave the texture grainy.

“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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