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Another Wat to Make Ground-rice Pudding

A sweet pudding made from ground rice, bitter almonds, eggs, and milk, served with cinnamon and a butter-wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Another Wat to Make Ground-rice Pudding

Ingredients

Directions

Make the pudding

  1. Stir ground rice and pounded almonds into boiling milk.

  2. Cook until thick, then remove from heat.

  3. Add beaten eggs and sweeten to taste.

  4. Stir over heat until it boils again.

  5. Pour into an earthenware mold and let stand before turning out.

Serve

  1. Serve with cinnamon sprinkled on top and a sauce of melted butter, wine, and sugar around it.

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. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

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

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 body as it cooks.
Eggs
Set with the heat to give the pudding structure and richness once it boils again.
Milk
Forms the liquid base that the rice thickens and the eggs enrich.
Bitter almonds
Add a distinct nutty, aromatic flavour to the pudding.

The step that matters

Stir over heat until it boils again. After the eggs are added, the mixture must be heated gently and stirred constantly. Eggs thicken as their proteins set, but if they get too hot or are left still they can curdle and turn grainy, ruining the smooth texture.

“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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