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Rice Blanc Manger

A molded rice pudding made from ground rice and milk, served with cream and preserves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Rice Blanc Manger

Ingredients

Directions

  1. Combine the ground rice with a little cold milk and let it swell.

  2. Add 2 cups of milk and bring to a boil, stirring continuously.

  3. Dip a mold in cold water without drying it.

  4. Pour the rice mixture into the mold and let it cool quickly.

  5. Serve with cream and preserves.

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

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

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

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

  3. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

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

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.
Milk
Forms the liquid base that the rice thickens into a smooth, creamy pudding.

The step that matters

Bring the rice and milk to a boil while stirring continuously. Ground rice starch thickens only when heated in liquid and can scorch or clump on the bottom of the pan if left unstirred. Constant stirring keeps the mixture smooth and evenly thickened before it is poured into the mold.

“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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