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Dessert

Whole Rice Pudding Baked

A baked pudding made from milk, rice, butter, optional eggs, sugar, and flavoring.

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

Whole Rice Pudding Baked

Ingredients

Directions

Prepare and cook

  1. Wash the rice.

  2. Simmer the rice with butter in the milk until it thickens.

  3. If a stiff pudding is desired, add beaten eggs.

  4. Add sugar and flavoring while the milk is boiling.

Bake

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

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. Milk + ricetop 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. 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
Thickens the milk as it cooks and gives the pudding its body.
Milk
Forms the liquid base that the rice cooks in and sets into a custard-like texture.
Eggs
Add structure and firmness, setting the pudding into a stiffer texture when used.
Butter
Adds richness and fat, giving the pudding a smoother, more rounded mouthfeel.

The step that matters

Simmer the rice in the milk until it thickens. Rice must cook slowly in the milk so its starch releases and thickens the liquid evenly. Heating too fast can scorch the milk on the bottom of the pan or leave the rice undercooked, so stir and keep the heat gentle.

“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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