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Dessert

Df Cereals in Combination with Eggs

A baked rice custard made with milk, eggs, butter, sugar, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Df Cereals in Combination with Eggs

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.

Cook the rice

  1. Rinse the rice and combine it with a pinch of salt and 1 pint of milk in a saucepan.

  2. Add the lemon rind and bring to a boil.

  3. Once boiling, remove the lemon rind and pour the milk over the rice, mixing smoothly.

  4. Return to the pan and cook gently for about 10 minutes until the rice leaves the sides clean.

Finish and bake

  1. Stir in the sugar, butter, and finely chopped almonds, mixing well.

  2. Add the beaten egg and pour the mixture into a buttered pie dish.

  3. Place the dish in a hot water bath and bake at 350°F (175°C) for 30-40 minutes until set.

  4. Spread jam on top and return to the oven for 5 minutes.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

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

What each ingredient does

Rice
Cooks into a thick, creamy base that gives the pudding its body.
Milk
Provides the liquid that cooks the rice and forms the creamy custard.
Egg
Sets as it bakes, giving the pudding a firm, sliceable structure.
Sugar
Adds sweetness and helps the top brown lightly in the oven.
Butter
Adds fat for richer flavour and a smoother, softer texture.

The step that matters

Baking in a hot water bath. Egg proteins set gently. Surrounding the dish with hot water keeps the heat even and moderate, so the custard becomes creamy rather than curdled or rubbery.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, butter, sugar, egg, bread):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, butter, sugar, egg, bread. 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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