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Dessert

Rice Blanc Manger

A dessert of ground rice cooked in milk, served with cream and preserves.

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 ↓

Rice Blanc Manger

Ingredients

Directions

Prepare

  1. Combine the ground rice and cold milk in a bowl and let it swell.

  2. In a saucepan, bring the remaining milk to a boil while stirring continuously.

  3. Dip a mold in cold water without drying it.

Set and cool

  1. Pour the rice mixture into the mold and let it cool quickly.

Serve

  1. Serve with cream and preserves.

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

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

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

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

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

What each ingredient does

Ground rice
Its starch thickens with the hot milk and sets into a firm, sliceable body when cooled.
Milk
Provides the liquid that the rice starch thickens, and its milk proteins add a creamy, soft texture.

The step that matters

Dip a mold in cold water without drying it. A thin film of water on the mold's surface keeps the set dessert from sticking, so it can be released cleanly when unmolded.

“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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