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Dessert

Ground Rice, Semolina, or Florador Pudding

A simple pudding made by boiling milk with ground rice, semolina, or florador, sweetened with sugar and optionally thickened with egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Ground Rice, Semolina, or Florador Pudding

Ingredients

Directions

  1. Bring the milk to a boil.

  2. Sift the ground rice, semolina, or florador into the boiling milk.

  3. Add the sugar and stir well.

  4. If using, beat the egg and mix it in.

  5. Cook until thickened, stirring constantly.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Ground rice, semolina, or florador
Thickens the milk as its starch swells during cooking, giving the pudding body.
Milk
Forms the liquid base that the starch thickens into a creamy pudding.
Egg
Adds richness and helps set the pudding further when beaten in.
Sugar
Adds sweetness to the pudding.

The step that matters

Sifting the rice into the boiling milk. Adding the grain in clumps can leave lumps that stay in the pudding. Sifting it in slowly and stirring keeps it dispersed so the starch thickens the milk evenly.

“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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