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Dessert

Ground Rice Mould

A sweet dessert made by cooking ground rice with milk, butter, and sugar, then setting it in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Ground Rice Mould

Ingredients

Directions

Prepare

  1. In a clean pan, combine the milk, butter, and sugar, and bring to a boil.

  2. In a basin, mix the ground rice smoothly with a little cold milk.

Cook

  1. Pour the rice mixture into the pan, stirring constantly.

  2. Remove the pan from heat, cover it, and simmer gently for 20 minutes.

Cool and serve

  1. Pour the mixture into a wet mold and let it cool completely.

  2. Turn out the mold onto a glass dish and serve with stewed fruit.

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

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

  3. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base that cooks the rice and gives the pudding its creamy body.
Ground rice
Its starch thickens the milk as it heats, giving the pudding structure once it cools.
Butter
Adds fat that enriches the texture and gives a smoother mouthfeel.
Sugar
Provides sweetness that balances the mild flavour of the milk and rice.

The step that matters

Mixing the ground rice smoothly with cold milk before adding it to the pan. Starch dispersed in cold liquid stays separate, so it does not clump when it meets the hot milk. Constant stirring as it goes in keeps the starch evenly distributed and prevents lumps and scorching on the base of the pan.

“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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