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Dessert

Rice and Apple Pudding

A baked pudding made from boiled rice, stewed apples, butter, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rice and Apple Pudding

Ingredients

Directions

Make the rice and apple mixture

  1. Boil the rice very soft, stirring well to prevent burning.

  2. Stew the apples and press them through a sieve.

  3. Mix the apple puree thoroughly with the rice.

  4. Add the butter and beaten egg yolks, then sweeten to taste.

Bake and serve

  1. Bake the mixture until set.

  2. Beat the egg whites and spread them on top before serving.

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. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Cooked soft, it forms the body of the pudding and absorbs the apple puree.
Apples
Stewed and pressed into a puree, they add moisture, sweetness and fruity flavor.
Egg yolks
Thicken the mixture and enrich it as they set during baking.
Egg whites
Beaten and spread on top, they form a light meringue-like layer that browns lightly.
Butter
Adds richness and fat, giving the pudding a softer, smoother texture.

The step that matters

Boil the rice very soft, stirring well. Rice that is not cooked fully soft will stay firm in the pudding, and stirring prevents starch from sticking and scorching on the bottom of the pan.

Swap the apple

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

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

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