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Dessert

French Rice Pudding

A baked rice pudding made with grated tart apples and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and apple are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,311 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

French Rice Pudding

Ingredients

Directions

Prepare

  1. Steam or carefully cook the rice until tender.

  2. In a bowl, combine the grated apples and egg yolks.

Bake and serve

  1. Mix the cooked rice with the apple and egg mixture.

  2. Transfer to a baking dish and bake until set.

  3. Serve warm.

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 + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

  3. Apple + eggtop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Rice
Forms the bulk of the pudding and gives it a tender, starchy body.
Tart apples
Add moisture and a bright acidity that balances the sweetness of the dish.
Egg yolks
Bind the mixture and set during baking to give the pudding a custard-like firmness.

The step that matters

Bake until set. Egg yolks thicken as they heat, so underbaking leaves the pudding loose and wet, while overbaking can make it dry and grainy. Watch for a set center rather than relying only on time.

Swap the apple

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

  1. Coconutfits better
  2. Lemonfits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against rice, egg. 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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