Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Ground-Rice Pudding
Ingredients
Directions
Prepare the custard
Mix the ground rice with a little cold milk until smooth.
Heat the remaining milk with a little cinnamon until boiling.
Gradually add the rice mixture to the boiling milk, stirring continuously for a few minutes.
Pour the mixture into a basin and stir in the butter and sugar.
Once nearly cold, remove the cinnamon, then add the beaten eggs and almond flavor.
Bake and serve
Bake in a dish with or without a pastry crust.
Sift white sugar on top and serve with currant jelly.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Almond + cinnamontop 1% of all pairsSmell alikestrongCooked together3,514 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Rice + cinnamontop 4% of all pairsSmell alikestrongCooked together2,137 recipes
Shared aroma: guaiacol (smoky, sweet).
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Rice + almondtop 6% of all pairsSmell alikestrongCooked together1,456 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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 as it cooks, giving the pudding its body.
- Eggs
- Set when baked, adding structure and richness to the pudding.
- Butter
- Adds fat for a richer, softer texture.
- Sugar
- Sweetens the pudding and helps brown the top.
- Milk
- Forms the liquid base that the rice thickens and the eggs set in.
The step that matters
Adding the rice mixture to the boiling milk. Pouring the rice in gradually while stirring continuously keeps it smooth; if added all at once or not stirred, the starch can clump into lumps before it thickens evenly.
“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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