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Rice Vnth Apricots

A sweet rice pudding flavored with cinnamon and apricots, set with gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Rice Vnth Apricots

Ingredients

Directions

Prepare

  1. Soak the gelatin in water for 10 minutes.

  2. Wash the rice in water to remove excess starch.

Make the rice

  1. Cook the rice with cinnamon in milk for 2-3 hours, adding more milk as needed.

  2. Remove the cinnamon, stir in sugar and melted gelatin, and mix well.

  3. Whip the cream until thick and fold it into the rice mixture if using.

Mould and set

  1. Rinse a plain tin mould with cold water and leave it wet.

  2. Place a weight in the center of the mould and fill the space around it with the rice mixture.

  3. Let it set overnight.

Serve

  1. The next day, remove the weight, turn the rice onto a glass dish, and fill the center with stewed apricots or other fruit, pouring syrup over 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. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar 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

Carolina rice
Starch that swells and softens during long simmering, thickening the milk into a creamy pudding.
Milk
Liquid that the rice absorbs as it cooks, giving the pudding its body and richness.
Gelatine
Sets the cooked rice mixture so it holds its molded shape when turned out.
White sugar
Adds sweetness to the rice pudding.
Cream
Adds fat and lightness, making the pudding softer and richer when folded in.

The step that matters

Cook the rice with cinnamon in milk for 2-3 hours, adding more milk as needed.. Rice must simmer slowly and gently while absorbing milk; too little liquid or too much heat can scorch the milk and leave the grains firm, so the pudding stays thick and smooth.

“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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