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Dessert

Ground Rice Pudding

A sweet pudding made by cooking ground rice in milk and water with cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cinnamon and rice match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Ground Rice Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Combine milk, water, and cinnamon stick in a pan.

  2. Heat over low until boiling.

Cook the pudding

  1. Mix ground rice with enough milk to form a paste in a basin.

  2. Add sugar to taste.

  3. Once the milk is boiling, pour in the rice paste while stirring continuously.

  4. Boil for 8 minutes. Serve.

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 + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 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).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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 and, with its sugars and proteins, gives the pudding its body and creamy flavor.
Ground rice
Its starch thickens the hot milk as it cooks, giving the pudding structure.
Sugar
Adds sweetness to balance the milk and cinnamon.
Cinnamon stick
Infuses the milk with warm aromatic flavor as it heats.

The step that matters

Pouring the rice paste into the boiling milk. Stirring continuously disperses the rice paste evenly so it does not clump. The hot liquid gelatinizes the rice starch, which thickens the pudding as it cooks.

“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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