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Rice Milk

A sweetened rice milk made by cooking rice with milk, salt, and sugar.

From an old cookbook · modernised transcription
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Rice Milk

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 ↓

Rice Milk

Ingredients

Directions

Prepare

  1. Wash the rice well and steep it in cold water for some time.

  2. Drain the rice and place it in an enamelled saucepan.

Cook

  1. Add the milk, salt, and sugar to the saucepan.

  2. Cook very slowly for 2 hours.

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

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

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

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

  3. 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

Rice
Its starch thickens the milk as it softens, giving the drink body.
Milk
Forms the liquid base and, with the rice, gives the drink its creamy texture.
Sugar
Adds sweetness to balance the milk.

The step that matters

Cook very slowly. Milk scorches and sticks to the bottom of a pan when heated quickly. Gentle, low heat over a long time lets the rice soften and release starch evenly without burning.

“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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