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Dessert

Louisiana Rice Pone

A baked rice cake made with boiled rice, milk, cornmeal, eggs, butter, lard, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Louisiana Rice Pone

Ingredients

Directions

Make the batter

  1. Stir the boiled rice into the milk.

  2. Add the cornmeal, beaten eggs, melted butter and lard, and salt; mix well.

  3. Beat in the baking powder.

Bake

  1. Pour the mixture into well-greased ordinary pans.

  2. Bake until set and golden.

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

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

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

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

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Bind the batter and set the pone's structure as it bakes.
Boiled rice
Adds bulk and a tender, moist crumb to the batter.
White cornmeal
Gives the pone its body and its characteristic corn flavor and texture.
Baking powder
Releases gas in the batter so the pone rises and turns light.
Butter and lard
Add fat for richness, tenderness and browning on the crust.

The step that matters

Beat in the baking powder. Baking powder starts releasing gas once it meets liquid, so it should be mixed in just before baking and the batter baked promptly. Waiting lets the gas escape, leaving a denser pone.

“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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