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Dessert

Boiled Creamed Rice

A sweetened, creamed rice dish cooked with milk, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and milk 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 ↓

Boiled Creamed Rice

Ingredients

Directions

Prepare the rice

  1. Wash the rice in two or three waters to remove loose flour.

  2. Drain the rice and cook it in a double boiler with the milk for about three hours until soft.

Finish the pudding

  1. Press the cooked rice through a coarse sieve back into the saucepan.

  2. Gradually add the lightly beaten eggs while stirring continuously.

  3. Add a little sugar and salt, and stir until the eggs are lightly set and the mixture thickens.

  4. Pour the rice into a dish and serve.

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

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

Rice
Starch that softens and swells during long cooking to give the pudding its body.
Milk
Liquid that cooks the rice and, with the starch, forms the creamy base.
Eggs
Set when stirred into the hot mixture, thickening the pudding and enriching its texture.
Sugar
Adds sweetness to balance the milk and eggs.

The step that matters

Adding the eggs. Beaten eggs added to very hot mixture can scramble. Adding them gradually while stirring constantly lets the proteins set smoothly and evenly, giving a thick, smooth pudding rather than lumps.

“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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