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Boiled Rice Pudding

A simple boiled rice pudding made with rice, milk, and salt, served with butter, sugar, preserves, or sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Boiled 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

  1. Pick and wash the rice.

  2. Put the rice in a deep dish, adding the milk and salt.

Bake

  1. Set in a moderate oven at 350°F (175°C) and cover with a plate until nearly boiling.

  2. Remove the plate and cook until the rice is done.

Shape and serve

  1. Rinse a basin with cold water, then put in the rice and press gently with a spoon for 1-2 minutes.

  2. Turn it out onto a flat dish and serve with cold butter and sugar, preserves, or sweet sauce.

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).

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 its starch softens and thickens during cooking.
Milk
Provides the liquid that the rice absorbs and that gives the pudding its creamy texture.

The step that matters

Covering with a plate until nearly boiling. The cover traps steam so the rice cooks evenly in the liquid while the milk heats gently, helping prevent scorching on the bottom of the dish.

“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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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