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Dessert

Rice Mould with Stewed Fruit

Rice mould with stewed fruit is a molded rice pudding made with Carolina rice, sugar, vanilla, milk, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Mould with Stewed Fruit

Ingredients

Directions

Cook the rice

  1. Wash the rice thoroughly and place it in an enamelled pan with the water and salt.

  2. Set this pan in a larger saucepan filled with boiling water and boil until all the water is absorbed.

  3. Add the milk and sugar, and boil until this is absorbed; the rice should be tender.

  4. If needed, add a little more milk.

  5. Stir in the vanilla.

Mould and serve

  1. Press the mixture into a mould that has been soaked in cold water.

  2. Turn out the mould immediately.

  3. Serve with stewed fruit around the edge.

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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Carolina rice
Provides the starch that swells and softens during cooking, giving the pudding its body.
Milk
Supplies liquid that the rice absorbs, making the pudding creamy and moist.
Sugar
Adds sweetness and helps give the pudding its flavour.

The step that matters

Adding the milk and sugar. The rice must absorb the liquid slowly and fully while simmering. Adding too much liquid at once or stopping too early leaves the grains either soupy or firm, so the pudding does not set and hold its shape when turned out.

“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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