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Dessert

Delicate Rice Cheesecakes

A baked cheesecake made with rice, milk, eggs, butter, cream, sugar, rose water, nutmeg, cinnamon, and optional currants or brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Delicate Rice Cheesecakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Boil the rice in milk until tender.

  2. In a bowl, mix the beaten eggs, butter, cream, sugar, rose-water, nutmeg, and cinnamon.

  3. Combine the rice with the mixture and blend well.

Bake

  1. Fill properly raised crusts for cheesecakes with the mixture.

  2. Bake in a 400°F (200°C) oven for about 30 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Rice
Cooked in milk until tender, it gives the filling body and a soft, creamy texture.
Eggs
Set when baked, giving the filling structure and holding it together as it cools.
Butter
Adds richness and fat, contributing a tender, smooth mouthfeel to the filling.
Cream
Adds fat and moisture, making the filling rich and creamy after baking.
Sugar
Sweetens the filling and aids gentle browning on the surface during baking.
Milk
Cooks the rice and adds moisture, softening the grains into the custard base.

The step that matters

Blending the rice into the egg mixture. Rice cooked in milk must be well blended so no lumps remain. Eggs set with heat, so mixing them evenly keeps the filling smooth and uniformly set when baked.

Swap the nutmeg

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

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Gingerfits less well
  4. Peppermintfits less well

Fit is the average pairing score against rice, milk, egg, butter, cream, sugar, rose. 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.

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