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Dessert

Another Way to Make Ground-rice Pudding

A sweet pudding made by cooking ground rice and bitter almonds in milk, then adding eggs and sweetening, served with cinnamon and a butter‑wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Another Way to Make Ground-rice Pudding

Ingredients

Directions

Make the pudding

  1. Stir the ground rice and pounded almonds into the boiling milk.

  2. Cook until thick, then remove from heat.

  3. Add the beaten eggs and sweeten to taste.

  4. Stir over low heat until it boils again.

  5. Pour the mixture into an earthenware mold.

  6. Let it stand by the fire for a few minutes before turning it out.

Finish and serve

  1. Sprinkle pounded cinnamon on top.

  2. Pour a sauce of melted butter, wine, and sugar around it.

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. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Milk + ricetop 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

Ground rice
Thickens the milk as it cooks, giving the pudding its body.
Eggs
Set when heated, firming the pudding and adding richness.
Milk
Forms the liquid base that the rice thickens and the eggs set.
Butter
Adds fat and richness to the sauce.
Wine
Adds acidity and flavour to the sauce.

The step that matters

Stir over low heat until it boils again. After the eggs are added, gentle heat keeps them from scrambling. Egg proteins set quickly at high heat and can curdle the custard.

“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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