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Dessert

Rice Cream

A chilled dessert made from milk, sugar, ground rice, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice Cream

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Cream

Ingredients

Directions

Make the rice base

  1. Boil the milk and sugar together.

  2. Stir in the ground rice and cook for about 6 minutes.

  3. Remove from heat and dissolve the gelatine in ½ cup of milk.

  4. Stir the dissolved gelatine into the rice mixture.

Finish and set

  1. Add the whipped cream and mix lightly.

  2. Pour into a decorated mould and let it 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.

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

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Ground rice
Thickens the milk as it cooks, giving the cream a soft, set body.
French gelatine
Sets the mixture so it holds its shape when turned out of the mould.
Double cream
Adds richness and a light, airy texture when folded in.
Milk
Forms the liquid base that the rice thickens and gelatine sets.
Loaf sugar
Sweetens the dish and helps balance the flavour of the milk.

The step that matters

Stir the dissolved gelatine into the rice mixture. Gelatine must be fully dissolved before it is added, otherwise it can form lumps and set unevenly. Cream should be mixed in lightly so it keeps its air and does not deflate.

“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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