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Dessert

Ground-rice Pudding

A sweet rice pudding flavored with rose water, lemon peel, and nutmeg, enriched with butter and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Ground-rice Pudding

Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ground-rice Pudding

Ingredients

Directions

Make the pudding

  1. Boil the milk in a saucepan.

  2. Add the rice flour, rose water, and lemon peel; stir until thick.

  3. Remove from heat and mix in the butter, nutmeg, egg yolks, and egg whites.

  4. Sweeten with brown sugar and remove the lemon peel.

  5. Pour the mixture into a buttered basin, filling it completely.

Make the sauce and serve

  1. Boil the white wine in melted butter.

  2. Sweeten the sauce with brown sugar.

  3. Serve the pudding with the sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Rice flour
Thickens the milk into a stiff, set body for the pudding.
Egg yolks
Enrich the custard and help bind it as it sets.
Egg whites
Add airiness and help the pudding rise and hold its structure.
Butter
Adds richness and a smooth, tender mouthfeel.
Milk
Forms the liquid base that the flour thickens.

The step that matters

Stir the rice flour into the milk until thick. Starch must be stirred while the milk is hot so it swells and thickens evenly. If it is not stirred constantly, lumps form and the pudding turns grainy rather than smooth.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, rice, flour, rose, butter, nutmeg, egg. 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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