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A Dutch Rice Pudding

A Dutch rice pudding made with rice, milk, cinnamon, eggs, butter, cream, sugar, nutmeg, lemon peel, baked in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

A Dutch Rice Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the rice

  1. Soak the rice in warm water for 30 minutes, then drain.

Make the filling

  1. In a saucepan, combine the rice, milk, and cinnamon, and simmer until the rice is tender.

  2. Let the mixture cool, then add the beaten eggs, melted butter, fresh cream, sugar, grated nutmeg, and lemon peel.

Bake and serve

  1. Line a mold or dish with puff pastry, pour in the rice mixture, and bake at 400°F (200°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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Eggs
Set the custard and bind the pudding into a firm, sliceable texture.
Rice
Provides the body of the pudding, absorbing milk as it cooks to become tender.
Milk
Forms the liquid base that cooks with the rice into a creamy custard.
Butter
Adds richness and a smooth mouthfeel to the filling.
Sugar
Adds sweetness and helps soften the texture of the custard.
Fresh cream
Adds fat for a richer, silkier texture in the filling.

The step that matters

Let the mixture cool before adding the eggs. Adding beaten eggs to a very hot mixture can scramble them. Cooling the rice and milk first lets the eggs blend smoothly and set evenly into a custard when baked.

“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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