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Dessert

Whole Rice Pudding

A baked pudding made with whole rice, suet, currants, bread, sugar, eggs, milk, nutmeg, and ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 3,324 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Whole Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the rice base

  1. Boil the water in a pot.

  2. Add the rice, suet, and currants; cook until the rice swells.

Mix and bake

  1. Stir in the grated bread, brown sugar, beaten eggs, warm milk, nutmeg, and ginger.

  2. Pour the mixture into a buttered dish.

  3. Bake in a preheated oven at 350°F (175°C) until set.

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. Nutmeg + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Rice + gingertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,196 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole rice
Forms the body of the pudding as it swells and softens during cooking.
Eggs
Set when baked, giving the pudding its structure and a custard-like texture.
Milk
Provides the liquid that cooks the rice and forms a creamy base.
Brown sugar
Adds sweetness and a caramel-like depth of flavour.
Suet
Adds fat, contributing richness and a tender mouthfeel.

The step that matters

Bake until set. Baking until the egg proteins firm up sets the custard. Pulling it too early leaves a runny centre, while overbaking can make the eggs grainy and dry.

Swap the currant

How well each one fits the dish's main ingredients (rice, bread, sugar, egg, milk, nutmeg, ginger):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against rice, bread, sugar, egg, milk, nutmeg, ginger. Candidates are from the same food group and used in at least 100 recipes.

“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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