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Dessert

Delicate Rice Cheesecakes

A baked cheesecake made with rice, milk, eggs, butter, cream, sugar, and spices.

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

  1. Boil the rice in milk until tender.

  2. Add beaten eggs, butter, cream, sugar, rose-water, nutmeg, and cinnamon.

  3. Mix well and pour into raised crusts for cheesecakes.

Bake

  1. Bake on a tin 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, starchy texture.
Eggs
Beaten eggs set when baked, binding the filling into a sliceable custard-like structure.
Butter
Adds fat for richness and a smooth, tender mouthfeel in the baked filling.
Cream
Adds fat and richness, making the filling smoother and more tender.
Sugar
Adds sweetness and helps the filling brown lightly in the oven.
Milk
Cooks the rice and forms the liquid base that the eggs set within.

The step that matters

Bake until just set. Eggs set as they heat, and overbaking makes the filling curdle, dry, or grainy. Removing it once the centre barely wobbles lets residual heat finish the set.

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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