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Dessert

Ground Rice Cream

A chilled dessert made from rice flour, milk, sugar, gelatin, and flavored with orange or rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and rice 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 Cream

Ingredients

Directions

Prepare the mold

  1. Decorate the bottom of a mold with egg white.

  2. Set the mold in jelly.

Make the rice cream base

  1. Mix rice flour smoothly with cold milk.

  2. Boil the remainder, stir it in, and return to the pan.

  3. Stir and boil for 5 minutes.

  4. Add a pinch of salt.

  5. Let it cool.

Finish and set

  1. Whip the cream until stiff.

  2. Add the flavoring.

  3. Dissolve the gelatin and sugar in a little milk.

  4. Let it cool.

  5. Mix all together.

  6. When setting, turn into the decorated mold.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Rice + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 flour
Thickens the milk as its starch swells when heated, giving the cream body.
Milk
Forms the liquid base that the rice flour thickens and the gelatine sets.
Gelatine
Sets the mixture so it holds its shape when turned out of the mold.
Cream
Adds richness and a light texture, since whipping traps air in it.
Castor sugar
Provides sweetness and balances the flavoring.

The step that matters

Mix the rice flour smoothly into the cold milk. Starch granules dispersed in cold liquid can swell evenly when heated, so the base thickens smoothly. Adding flour to hot liquid tends to form lumps that cannot be whisked out.

Swap the orange

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against milk, sugar, rice, flour, cream, egg. 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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