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Dessert

Ground Rice Cream

A custard made from ground rice, milk, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ground Rice Cream

Ingredients

Directions

Make the rice custard

  1. Mix the ground rice with 1-2 tablespoons of milk until smooth.

  2. Add the yolks of 4 beaten eggs and the whites of 2 eggs.

  3. Add 2 ounces of pounded sugar.

  4. Boil 1 pint of milk.

  5. Pour the boiled milk over the rice and egg mixture.

  6. Boil for 3 minutes.

  7. Pour into a mold.

Make the custard

  1. Set 1 quart of milk over the fire to boil, stirring occasionally.

  2. Well-beat 5 eggs.

  3. Gradually stir the beaten eggs into the boiling milk.

  4. Add 6 ounces of sugar.

  5. Stir for 5-6 minutes.

Serve

  1. When set, turn out.

  2. Serve with custard or preserves.

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

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 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

Ground rice
Thickens the mixture as it cooks, giving the set mold its body.
Egg yolks
Enrich the mixture and help it set into a tender, creamy texture.
Egg whites
Add structure so the mixture firms up when cooked and turned out.
Milk
Provides the liquid base that the rice and eggs cook into a custard.
Eggs
Set on heating to give the custard its firm, smooth structure.
Sugar
Sweetens the custard and adds body to the cooked mixture.

The step that matters

Gradually stir the beaten eggs into the boiling milk. Adding eggs slowly while stirring tempers them so they blend smoothly instead of scrambling into lumps in the hot milk.

“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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