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Dessert

Rice Cheesecakes

Rice cheesecake made with rice, butter, milk, lemon rind, eggs, almonds, and topped with glace cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rice Cheesecakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the filling

  1. Cook the rice in the milk until creamy.

  2. Add butter, sugar, almonds, lemon rind, and egg yolks.

  3. Stir in the whisked egg whites until combined.

Assemble and bake

  1. Line patty tins with flaky pastry.

  2. Fill the pastry with the rice mixture.

  3. Sprinkle with chopped glace cherries.

  4. Bake in a 400°F (200°C) oven until golden.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Cooked in milk, it thickens into a creamy base that gives the filling its body.
Eggs
Egg yolks and whisked whites set the filling and give it structure and richness as it bakes.
Butter
Adds fat for a richer, softer texture and flavour in the filling.
Milk
Provides the liquid that the rice absorbs, creating a moist, creamy filling.
Sugar
Adds sweetness and helps the filling brown lightly in the oven.
Flaky pastry
Forms the crisp, flaky case that holds the rice filling.

The step that matters

Stir in the whisked egg whites until combined. Egg whites should be whisked separately and folded in gently so the mixture stays light. Overmixing deflates the foam, and the egg proteins then set the filling unevenly as it bakes.

Swap the lemon

How well each one fits the dish's main ingredients (rice, butter, milk, egg, almond, sugar):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, butter, milk, egg, almond, sugar. 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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