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Rice Blanc Mange

A sweetened milk rice dish served with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Blanc Mange

Ingredients

Directions

Prepare

  1. Wash the rice.

Make the blanc mange

  1. Boil the rice in milk until soft, stirring frequently to prevent burning.

  2. Sweeten and season to taste.

  3. Pour into a wetted mold.

  4. Once cold, turn out as directed for calf's-foot jelly.

Serve

  1. Garnish with red or black currant jelly.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Rice
Softens as it boils in milk and thickens the mixture into a set, spoonable body.
Milk
Cooks with the rice to form the creamy base that sets as it cools.
Sugar
Sweetens the dish and balances the mild flavour of the milk and rice.

The step that matters

Boil the rice in milk until soft, stirring frequently. Rice starch settles and scorches on the bottom of the pan when milk boils, giving a burnt taste. Frequent stirring keeps the starch dispersed and the heat even, so the rice softens into a smooth mass.

“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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