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Bordure De Riz Aux Prunes

A sweet rice pudding flavored with lemon rind, cinnamon, and apricot marmalade, topped with stewed prunes, cherries, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and angelica match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 189 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Bordure De Riz Aux Prunes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Pick and wash the rice, then cook it in the milk until tender.

  2. Add the sugar and finely chopped lemon rind.

  3. Tilt the lid on the pan and place it in a 350°F (175°C) oven for a few minutes to evaporate some moisture.

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. Lemon + angelicatop 2% of all pairs
    Smell alikestrong
    Cooked together189 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Pistachio + angelicatop 3% of all pairs
    Smell alikestrong
    Cooked together36 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Lemon + pistachiotop 6% of all pairs
    Smell alikestrong
    Cooked together431 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

  5. Rice + pistachiotop 8% of all pairs
    Smell alikemoderate
    Cooked together140 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Rice
Starch that thickens the milk as it cooks, giving the pudding its body.
Milk
Cooking liquid that the rice absorbs, turning it soft and creamy.
Egg yolks
Enrich and set the pudding, adding richness and a smooth texture.
Castor sugar
Adds sweetness and helps soften the rice as it cooks.
Whipped cream
Adds lightness and moisture to the finished pudding.

The step that matters

Drying the rice in the oven. Rice that is left with too much liquid stays loose and soupy. Brief oven drying with the lid tilted lets steam escape so the pudding thickens rather than weeping.

Swap the apricot

How well each one fits the dish's main ingredients (rice, sugar, milk, lemon, egg, pistachio, angelica):

  1. Vanillafits better
  2. Cherryfits better
  3. Orangefits better
  4. Apricotthe original

Fit is the average pairing score against rice, sugar, milk, lemon, egg, pistachio, angelica. 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.

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