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Dessert

Ground Rice Pudding Baked

A baked pudding made from ground rice, milk, spices, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Coriander and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ground Rice Pudding Baked

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 rice base

  1. Combine the milk, coriander seeds, cinnamon stick, lemon peel, and sugar in a pot and heat until just boiling.

  2. Strain the mixture over the ground rice and boil the rice mixture for 12 minutes.

Bake

  1. Add the butter, salt, and beaten eggs to the rice mixture and stir well.

  2. Pour the mixture into a baking dish and bake at 350°F (175°C) 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. Coriander + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Coriander + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together1,635 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

What each ingredient does

Eggs
Set the custard as they cook, giving the pudding its structure and body.
Ground rice
Thickens the milk as it boils, giving the pudding its body.
Milk
Forms the liquid base that the rice cooks in and the eggs set into.
Butter
Adds richness and a soft, tender texture.

The step that matters

Boiling the rice mixture. Ground rice must boil long enough to swell and thicken fully; if it stays thin, the pudding may not set properly in the oven. Stirring keeps it from scorching on the bottom of the pot.

Swap the coriander

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

  1. Nutmegfits better
  2. Cardamomfits better
  3. Gingerfits better
  4. Corianderthe original

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