Why it works: Semolina and milk work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 316 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Semolina
Ingredients
Directions
Prepare
Pick and wash the semolina.
Mix it with a little of the cold milk.
Cook
Set the remainder of the milk on the fire and bring to a boil.
Add the semolina to the boiling milk and let it boil for about 20 minutes.
Set and serve
Pour the mixture into a mould previously dipped in cold water.
Let it stand for 12 hours.
Turn it out of the mould and serve with preserves.
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.
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Semolina + milktop 18% of all pairsSmell alikemoderateCooked together316 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Semolina
- Its starch thickens the boiling milk and gives the pudding body so it holds its shape when cooled.
- Milk
- Serves as the cooking liquid, hydrating the semolina and providing the pudding's moisture and richness.
The step that matters
Add the semolina to the boiling milk and let it boil for about 20 minutes.. Semolina starch only swells and thickens fully when cooked in boiling liquid for long enough. Cooking too briefly leaves a grainy texture and a pudding that will not set firmly in the mould.
“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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