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Dessert

Iced Rice Pudding, a LA Cintra

A chilled rice custard made with milk, cream, vanilla, sugar, salt, and egg yolks.

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

Iced Rice Pudding, a LA Cintra

Ingredients

Directions

Prepare the rice

  1. Wash the rice.

  2. Parboil the rice in milk and cream with vanilla, sugar, and salt.

Make the custard

  1. Simmer gently until the rice is almost dissolved, stirring occasionally.

  2. When done, add the egg yolks while the mixture is still boiling and stir well for several minutes to combine.

Freeze and serve

  1. Freeze the rice custard in a suitable container.

  2. Once frozen, unmold and serve on a compote of oranges.

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 + 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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Cream + sugartop 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).

Vanilla and sugar 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

Rice
Forms the body of the pudding as it softens and breaks down in the milk and cream.
Egg yolks
Thicken the custard and add richness as they set when stirred into the hot mixture.
Cream
Adds fat for a smooth, rich texture that stays creamy after freezing.
Milk
Provides the liquid that the rice cooks in and forms the base of the custard.
Sugar
Adds sweetness and softens the texture of the frozen pudding.

The step that matters

Adding the egg yolks. Stirring yolks into boiling mixture can scramble them. Stir well so the yolks combine evenly and thicken the custard smoothly rather than forming lumps.

“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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