Name: IBahed Rice Pudding for a Family
Ingredients: ½ lb. rice, washed and picked; 2 oz. butter; 4 oz. sugar; 2 quarts milk; a little cinnamon powder; optional: a little veal suet or marrow, chopped small

Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

IBahed Rice Pudding for a Family

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Preheat the oven to 300°F (150°C).
In a deep pan, combine the rice, butter, sugar, milk, and cinnamon.
If using, add the chopped veal suet or marrow.

Bake and serve

Bake in the oven until set and lightly golden.
Serve warm.

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.

Rice + cinnamontop 4% of all pairs

Smell alikestrong

Cooked together2,137 recipes

Shared aroma: guaiacol (smoky, sweet).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Rice + milktop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + cinnamontop 10% of all pairs

Smell alikemoderate

Cooked together12,655 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Sugar + cinnamontop 10% of all pairs

Smell alikelow

Cooked together30,779 recipes

Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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 it softens and absorbs the milk.
Milk: Provides the liquid that the rice absorbs and that sets into a creamy custard.
Sugar: Adds sweetness and contributes to browning on the surface.
Butter: Adds fat, giving the pudding a richer texture and mouthfeel.

“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.