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Savoury Rice Pudding

A baked dish of rice cooked in broth and milk, mixed with egg and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Savoury Rice Pudding

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 ↓

Savoury Rice Pudding

Oven, in the book's wordsA moderate oven

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 the rice

  1. Wash the rice and place it in a pie dish with the beef tea or broth.

  2. Bake in a 350°F (175°C) oven until the rice is well cooked, about 1 hour.

Add the custard and finish baking

  1. Boil the milk and pour it onto the lightly beaten egg, stirring well.

  2. Mix the egg mixture with the cooked rice and season with salt and pepper.

  3. Return the mixture to the pie dish and bake slowly for 1.5 hours before serving.

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

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Finest rice
Forms the body of the pudding as its starch softens and thickens during baking.
Beef tea or broth
Cooks the rice and adds savory flavor and moisture.
Milk
Adds moisture and richness, softening the texture of the pudding.
Egg
Binds the mixture and sets during baking to give the pudding structure.

The step that matters

Adding the egg mixture to the cooked rice. Egg proteins set with heat, so the pudding can turn grainy or scrambled if the egg is overheated. Stirring the hot milk in gradually and keeping the final bake slow helps it set smoothly.

“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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