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Dessert

Rice Puddings

A sweet dessert made from ground rice, eggs, cream, milk, butter, sugar, cinnamon, nutmeg, rose water, and raisins.

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 ↓

Rice Puddings

Ingredients

Directions

Make the rice base

  1. Boil the ground rice in water until soft.

Combine and cook

  1. Beat the yolks of the eggs and mix with cream, sugar, and butter.

  2. Combine the rice mixture with the egg mixture.

  3. Boil or bake the mixture.

  4. For a different version, combine rice, milk, and cinnamon in a saucepan, stirring often.

  5. Once thick, add butter, sweeten to taste, and mix in nutmeg and rose water.

  6. Let it cool, then beat in the eggs and pour into a buttered dish.

  7. Bake in the oven 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. Butter + milktop 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. Cream + buttertop 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

Ground rice
Forms the thick body of the pudding as it softens and absorbs liquid.
Eggs
Egg yolks and whole eggs thicken and set the custard as they cook.
Cream
Adds richness and a smooth, soft texture through its fat content.
Butter
Adds fat for richness and a smoother, more tender mouthfeel.
Milk
Provides the liquid that the rice cooks in, giving a creamy, loose base.
Raisins
Add pockets of sweetness and chewy texture throughout the pudding.

The step that matters

Let it cool, then beat in the eggs. Adding eggs to a very hot mixture can scramble them. Cooling slightly first lets the eggs blend smoothly and set evenly 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.

More rice pudding recipes

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