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Rice Caudle

A warm, sweet rice dish with milk, sugar, lemon peel, cinnamon, brandy, and Carolina rice, served with toast.

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. Bring the water to a boil.

  2. Mix the grated rice with a little cold water and pour it into the boiling water.

  3. Cook until it reaches a proper consistency.

  4. Add sugar, lemon peel, cinnamon, and brandy, then boil until smooth.

Make the milk rice

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

  2. Add the soaked rice to the milk in a saucepan.

  3. Simmer until the mixture can be pulped through a sieve.

  4. Combine the pulp and milk with a bruised clove and white sugar in the saucepan.

  5. Simmer for ten minutes, adding more milk if too thick.

Serve

  1. 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, porridge-like base as its starch cooks.
Carolina rice
Soaked, then simmered in milk and pulped, giving the caudle body and a creamy texture.
Milk
Provides liquid and richness, and is thinned or thickened as the mixture simmers.
Brandy
Adds aroma and flavour, and is boiled in to smooth the base.
Sugar
Adds sweetness to the base and to the finished caudle.

The step that matters

Pulping the soaked rice. Pushing the softened rice through a sieve breaks down its grains into a smooth pulp. If it is left unpulped or not cooked enough, the caudle will be grainy rather than silky.

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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