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Rice Mould with Stewed Fruit

A gelatinous rice dessert set with stewed fruit.

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 ↓

Rice Mould with Stewed Fruit

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the gelatine

  1. Soak gelatine in ½ pint of milk for 20 minutes, then dissolve it over low heat.

  2. Cool the mixture, then beat in 1 pint of cream.

Make the rice

  1. Cook rice in ½ pint of milk with 2 oz. of sugar until tender.

Set and serve

  1. Combine cooled rice with custard, dissolved gelatine, and cream.

  2. Pour into a rinsed border mould and refrigerate until firm.

  3. Turn out onto a cold dish and fill the center with cold stewed fruit.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Cream + ricetop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Gelatine
Sets the mixture so it holds its shape when turned out of the mould.
Rice
Provides the body and bulk of the mould, softened by cooking in milk.
Cream
Adds richness and a smooth, soft texture to the set mould.
Custard
Adds creaminess and flavour, and softens the set texture.
Castor sugar
Sweetens the rice and balances the richness of the milk and cream.

The step that matters

Cool the gelatine mixture before adding the cream. Gelatine begins to set as it cools, and adding cream to a hot mixture can thin it and weaken the set. Cooling it first helps the cream blend evenly and the mould firm up properly.

“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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