Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
German Rice Pudding
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
Line and decorate a pie dish with pastry as directed in the recipe for Apple Amber.
Make the rice custard
Bring the milk to a boil, then add the sugar, butter, lemon rind, and salt.
Sprinkle in the rice, stir until it boils, and cook gently for about 20 minutes, stirring frequently.
Let the mixture cool slightly, then add the yolks of the eggs and 1 stiffly whisked egg white.
Bake and serve
Pour the mixture into the prepared pie dish and bake for about 30 minutes, or until set.
Meanwhile, whisk the remaining two egg whites until stiff and pile them on top of the pudding.
Dredge liberally with sugar and return to the oven until the meringue hardens and acquires a little color.
Serve hot.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + lemontop 12% of all pairsSmell alikemoderateCooked together4,366 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + buttertop 16% of all pairsSmell alikemoderateCooked together9,645 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ground rice
- Thickens the milk as it cooks, giving the pudding its body and set.
- Eggs
- Bind the custard when baked and add richness and structure to the pudding.
- Milk
- Forms the liquid base that the rice swells in and cooks into a creamy custard.
- Butter
- Adds fat for a rich, smooth texture and mouthfeel.
- Sugar
- Sweetens the pudding and helps the meringue brown and harden on top.
The step that matters
Let the mixture cool slightly before adding the eggs. Adding beaten eggs to a very hot mixture can scramble them, leaving specks instead of a smooth custard. Cooling slightly lets the yolks blend in evenly and set gently in the oven.
Swap the lemon
How well each one fits the dish's main ingredients (rice, butter, sugar, milk, egg):
- Vanillafits better
- Coconutfits better
- Figfits about as well
- Lemonthe original
Fit is the average pairing score against rice, butter, sugar, milk, 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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