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Dessert

Rice Pudding Boiled

A boiled pudding made from rice, milk, sugar, lemon rind, almonds, and eggs, served with fruit syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rice Pudding Boiled

Ingredients

Directions

Prepare the pudding

  1. Swell the rice gradually in the milk.

  2. Add the sugar, grated lemon rind, pounded almonds, and beaten eggs.

  3. Mix well and let it cool.

Cook and serve

  1. Pour into a well-buttered basin.

  2. Cover with buttered paper and a pudding cloth.

  3. Boil for 1 hour.

  4. Serve with fruit syrup.

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

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

  2. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Swells in the milk to form the bulk and soft, creamy body of the pudding.
Milk
Cooks the rice and provides the liquid that makes the pudding moist and tender.
Eggs
Set during boiling to bind the pudding and give it a firmer texture.
Sugar
Adds sweetness and helps balance the flavour of the milk and almonds.
Bitter almonds
Add a distinctive aroma and a slightly bitter, nutty flavour.

The step that matters

Swell the rice gradually in the milk. Adding rice slowly lets the grains absorb liquid evenly, so they soften fully without clumping or scorching. Gentle, even hydration gives a smooth, creamy texture rather than a stodgy or uneven one.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, sugar, almond, egg, syrup):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, sugar, almond, egg, syrup. 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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