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Dessert

A Common Rice Pudding

A simple rice pudding made with rice, milk, sugar, eggs, and flavored with nutmeg, lemon rind, or cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

A Common Rice Pudding

Oven, in the book's wordsA gentle oven

Ingredients

Directions

The book says “a gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Cook the rice

  1. Rinse the rice in cold water and boil gently for 8 to 10 minutes.

  2. Drain the rice in a sieve or strainer.

  3. Combine the drained rice and milk in a clean saucepan.

  4. Stew the mixture until the rice is tender.

Finish and bake

  1. Sweeten the mixture with sugar.

  2. Gradually stir in the beaten and strained eggs.

  3. Add grated nutmeg, lemon rind, or cinnamon for flavor.

  4. Bake in a 300°F (150°C) oven for 1 hour.

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).

  2. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Forms the body of the pudding as it softens and thickens in the milk.
Milk
Provides the liquid that cooks the rice and gives the pudding its creamy base.
Sugar
Sweetens the pudding and adds flavor to the custard base.
Eggs
Set during baking to bind the pudding and give it a firmer, custard-like texture.

The step that matters

Gradually stir in the eggs. Adding beaten eggs to hot mixture too quickly can scramble them. Stirring slowly while adding them keeps the eggs smooth and evenly distributed, so the baked pudding sets evenly.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Turmericfits less well
  4. Gingerfits less well

Fit is the average pairing score against rice, milk, sugar, 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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