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Dessert

Ground Rice Pudding

A pudding made from milk, ground rice, egg, and jam, baked until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and rice 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 ↓

Ground Rice Pudding

Ingredients

Directions

Make the pudding

  1. Boil the milk in a saucepan.

  2. Smooth the ground rice with some cold milk, then stir it into the boiling milk.

  3. Let the mixture cook gently for 6 minutes, stirring frequently.

  4. Remove the saucepan from heat and add the well-whipped egg, mixing well.

Layer and bake

  1. Pour half of the mixture into a pie dish and spread a layer of jam over it.

  2. Pour the remaining pudding mixture over the jam and let it brown lightly in the oven.

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Ground rice
Thickens the milk into a soft, spoonable pudding as it cooks.
Egg
Adds richness and helps the pudding set as it gently firms.
Milk
Forms the liquid base that the ground rice thickens and gives the pudding its body.
Jam
Adds sweetness and fruity flavour in a layer beneath the pudding.

The step that matters

Adding the egg off the heat. Egg proteins set at moderate heat and can scramble if added to very hot liquid. Removing the saucepan from the heat before adding the whipped egg lets it blend smoothly and thicken gently.

“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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