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Rice Mould

Rice Mould is a cooked rice dish thickened with milk and served cold, often with fruit or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Rice Mould

Ingredients

Directions

Cook the rice

  1. Wash the rice.

  2. Add the rice to a saucepan of boiling water with a pinch of salt.

  3. Boil for 15 minutes.

  4. Strain the water.

  5. Dry the rice in the saucepan, tossing to prevent burning.

Make the pudding

  1. Add the milk.

  2. Boil until thickened, stirring occasionally.

  3. Pour into a wet mold or bowl.

  4. Once cold, turn it out onto a dish.

  5. Serve with stewed fruit or a little jam around the rice.

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).

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

What each ingredient does

Rice
Provides the body of the pudding as its starch swells and softens in the milk.
Milk
Supplies the liquid that cooks the rice and gives the pudding its creamy texture.

The step that matters

Drying the rice in the saucepan. Tossing the rice after straining evaporates surface water and keeps it from scorching on the pan base, which would give a burnt flavour to the pudding.

“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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