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Dessert

Ground-rice Pudding

A sweet pudding made from milk, rice flour, rose water, lemon peel, butter, nutmeg, eggs, and brown sugar, served with a wine butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Ground-rice Pudding

Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ground-rice Pudding

Ingredients

Directions

Make the pudding

  1. Boil the milk in a saucepan.

  2. Add the rice flour, rose water, and lemon peel; stir until thick.

  3. Remove from heat and mix in the butter, nutmeg, egg yolks, and egg whites.

  4. Sweeten with brown sugar and remove the lemon peel.

  5. Pour the mixture into a buttered basin, filling it completely.

Serve

  1. Serve with a sauce made from white wine boiled in melted butter and sweetened with brown sugar.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Rice flour
Thickens the milk into a firm, spoonable pudding as it cooks.
Egg yolks
Enrich the pudding and help it set with a smooth, custardy texture.
Egg whites
Add lightness and help the pudding hold its shape when set.
Butter
Adds richness and a smooth, silky mouthfeel.
Milk
Forms the liquid base that the flour thickens into the pudding.

The step that matters

Stir the rice flour mixture until thick. Starch must be stirred while it heats so it thickens evenly without lumps or scorching. Stop too early and the pudding stays runny; too long and it turns stiff and gluey.

Swap the lemon

How well each one fits the dish's main ingredients (milk, rice, flour, rose, butter, nutmeg, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, rice, flour, rose, butter, nutmeg, egg. 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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