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Dessert

Rice Cream

A thickened milk dessert made with rice flour, sugar, flavoring, egg whites, gelatin, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Cream

Why it works: Milk and rice 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 Cream

Ingredients

Directions

Make the base

  1. Thicken the scalding milk with rice flour until it reaches a cream-like consistency.

  2. Sweeten and flavor the mixture to your taste.

Prepare the gelatine and eggs

  1. Beat the egg whites until stiff peaks form.

  2. Soak the gelatin in cold water until well absorbed.

  3. Heat the gelatin until dissolved.

  4. Allow the gelatin to cool.

  5. Beat the cooled gelatin with an egg beater until frothy.

Combine

  1. Mix the frothy gelatin with the egg whites and the milk mixture.

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.

Photo for illustrative purposes only · Contact us to use it

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Forms the creamy base that the rice flour thickens.
Rice flour
Thickens the scalded milk to a cream-like consistency.
Egg whites
Whipped to stiff peaks, they lighten the cream with airy structure.
Gelatine
Sets the mixture, giving it body and a light, firm texture.

The step that matters

Beating the cooled gelatine until frothy. Gelatine must be cool but still liquid when combined; if it is too hot it can deflate the whipped egg whites, and if it has set it will form lumps instead of blending smoothly.

“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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