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Dessert

Rice and Cream

A sweet dish of boiled rice mixed with whipped 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 and Cream

Ingredients

Directions

Cook the rice

  1. Boil the rice in the milk until tender.

  2. Drain the cooked rice on a sieve.

  3. Let the rice cool.

Finish the dessert

  1. Whip the cream until soft peaks form.

  2. Mix the whipped cream with the cooled rice.

  3. Add the sherry.

  4. Sweeten to taste with castor sugar.

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 as it simmers in milk, giving the dessert its body and chewy texture.
Milk
Cooks the rice and becomes a creamy liquid that the grains absorb.
Cream
Whipped into soft peaks, it adds lightness and richness to the dish.
Sherry
Adds aroma and a dry, wine-like flavour.
Castor sugar
Adds sweetness, balancing the flavour of the sherry.

The step that matters

Whip the cream until soft peaks form. Stop at soft peaks. Overwhipped cream turns grainy and starts to separate into butter, so it will not blend smoothly with the rice.

“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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