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Dessert

Ground Rice Pudding

A sweet pudding made from ground rice, cream, milk, butter, eggs, almonds, brandy, and spices, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. 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 pudding

  1. Mix the ground rice with the cream until it forms a paste.

  2. Add the paste to the warm milk and simmer for 10 minutes.

  3. Stir in the butter, egg yolks, and egg white, and whip together.

  4. Flavor with pounded almonds, brandy, and spices.

  5. Optionally, color and flavor with saffron.

Bake

  1. Bake in a preheated oven at 350°F (175°C) for 40 minutes.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  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. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Ground rice
Its starch thickens the milk into a creamy, spoonable pudding body.
Egg yolks
They enrich the custard and help it set firm and smooth when baked.
Egg white
Whipped into the mixture, it adds lightness and helps the pudding rise and set.
Milk
Forms the liquid base that the rice starch thickens and the eggs set.
Butter
Adds richness and a smooth, tender mouthfeel.
Brandy
Adds aroma and flavor that complements the almonds and spices.

The step that matters

Simmering the rice paste in the milk. Ground rice starch must be heated in liquid to thicken and soften fully; if it is undercooked the pudding stays grainy, and stirring keeps it from scorching on the bottom of the pan.

“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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