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Dessert

Rice Creams

A custard-like dessert made from rice, milk, cream, sherry, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Creams

Ingredients

Directions

Make the rice

  1. Simmer the rice gently in the milk until tender.

  2. Strain the rice and place it on a sieve to drain.

Finish and serve

  1. Whip the cream and stir in the drained rice.

  2. Add the sherry and sugar to taste.

  3. Serve in custard glasses or on a small glass dish.

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

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Rice + sherrytop 16% of all pairs
    Smell alikemoderate
    Cooked together572 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 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
Softens in simmering milk and thickens the dish, giving it a creamy body.
Milk
Cooks with the rice to create a soft, creamy base.
Cream
Adds richness and a light, airy texture when whipped.
Sherry
Adds a warm, aromatic flavour that complements the sweetness.

The step that matters

Simmer the rice gently in the milk until tender. Gentle heat keeps the milk from scorching or boiling over, and the rice softens slowly as its starch absorbs liquid. Cooking until fully tender ensures a smooth texture rather than grainy bits in the finished dish.

“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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