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Dessert

Rice Cream

A sweet dessert made by simmering rice in milk, adding gelatin, sugar, flavoring, and whipped cream, then chilling and serving with fruit compote.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Cream

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Cream

Ingredients

Directions

Make the rice base

  1. Simmer the rice in the milk until perfectly tender, stirring frequently to prevent sticking.

  2. When the milk is nearly absorbed, melt the gelatin in 1 or 2 tablespoons of water.

  3. Stir the melted gelatin into the rice along with the sugar and flavoring.

Set and serve

  1. Once cool, fold in the stiffly whipped cream.

  2. Pour into a decorated border mold and refrigerate until set.

  3. Serve with fruit compote piled in the center.

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.

Photo for illustrative purposes only · Contact us to use it

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Carolina rice
Its starch thickens the milk as it cooks, giving the cream its body.
Leaf gelatine
Sets the mixture so it holds its shape when chilled in the mold.
Milk
Cooks with the rice to form the creamy base and carries the flavor.
Cream
Whipped and folded in, it adds lightness and richness to the set dessert.
Castor sugar
Sweetens the base and softens the set texture slightly.

The step that matters

Simmer the rice until perfectly tender. Rice that is not fully cooked stays firm and grainy, and the starch needs time in the liquid to release and thicken the milk. Stirring often keeps the starch from scorching on the bottom of the pan.

“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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