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Dessert

Albany Pudding

A rice pudding thickened with gelatin, custard, and cream, served chilled with preserved fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Albany Pudding

Ingredients

Directions

Make the rice mixture

  1. Wash the rice and boil it in the milk with the sugar and flavoring essence until soft.

  2. Dissolve the gelatine in hot milk and add it to the rice mixture.

  3. Fold in the whipped cream until well combined.

Set and serve

  1. Pour the mixture into a mold and refrigerate until set.

  2. Once cold, turn out the pudding and serve with custard and preserved fruit.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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
Cooked soft in milk, it thickens the base and gives the pudding its body.
Gelatine
Sets the pudding so it holds its shape when turned out of the mold.
Cream
Folded in whipped, it adds richness and a light, soft texture.
Milk
Cooks with the rice to form the creamy base and dissolves the gelatine.

The step that matters

Dissolving the gelatine. Gelatine must be fully dissolved in hot milk before it is added, or it can form lumps and set unevenly. It sets only when cold, so the pudding needs to chill until firm before turning 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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