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Dessert

Rice-and-gooseberry Pudding

A pudding made by cooking rice with milk and adding green gooseberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice-and-gooseberry Pudding

Ingredients

Directions

Assemble the pudding

  1. Spread the rice evenly over a moist, well-floured pudding cloth.

  2. Place the gooseberries on top of the rice.

  3. Gather the cloth around the fruit, leaving room for expansion.

Cook

  1. Combine the rice with cold milk in a pot.

  2. Heat slowly and let it simmer until the rice is cooked.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked 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

Rice
Its starch swells and thickens as it absorbs milk, giving the pudding its body.
Milk
Supplies the liquid the rice absorbs, creating a creamy, moist texture.
Green gooseberries
Add tartness that balances the sweetness and richness of the cooked rice and milk.

The step that matters

Heat slowly and simmer. Rice starch and milk sugars scorch easily on a hot base. Gentle heat lets the rice absorb the milk evenly and swell without sticking or burning.

“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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