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Dessert

Ground Rice Pudding

A baked pudding made with ground rice, cream, milk, sugar, butter, cinnamon, eggs, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Ground Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard base

  1. Mix the ground rice with the cream until smooth.

  2. Stir the mixture into the warm milk in a saucepan.

  3. Add sugar, butter, salt, and cinnamon.

  4. Stir the mixture for 10 minutes over heat.

  5. Remove from heat.

  6. Cool slightly.

  7. Take out the cinnamon stick.

Add the eggs

  1. Beat the egg yolks separately.

  2. Beat the egg whites separately.

  3. Mix the beaten yolks and whites with sherry.

  4. Stir the egg mixture into the pudding.

Bake and serve

  1. Pour the pudding into a buttered dish.

  2. Bake at 350°F (175°C) for 20 minutes.

  3. Remove from oven.

  4. Cover with icing.

  5. Return to bake for another 10 minutes.

  6. Serve with wine sauce or custard.

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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

What each ingredient does

Ground rice
Thickens the milk and cream into a soft, spoonable pudding body as it cooks.
Egg yolks
Enrich the pudding and help it set into a custard-like texture when baked.
Egg whites
Add airy lift and help the baked pudding hold a lighter structure.
Milk
Forms the liquid base that the ground rice swells and thickens in.
Sugar
Adds sweetness and contributes to browning on the baked top.
Butter
Adds richness and a smooth, rounded mouthfeel to the pudding.

The step that matters

Stir the ground rice mixture over heat for 10 minutes. Ground rice must be stirred continuously while cooking so it swells evenly and thickens without lumps or scorching on the base of the pan.

Swap the cinnamon

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

  1. Cinnamonthe original
  2. Nutmegfits about as well
  3. Celeryfits less well
  4. Gingerfits less well

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