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Dessert

Ground Rice Cream

A custard-like dessert made from ground rice, milk, eggs, sugar, and almond essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Ground Rice Cream

Ingredients

Directions

Prepare

  1. Mix the ground rice with a little milk to form a smooth paste.

  2. Add the beaten egg yolks, then add the egg whites and sugar.

Make the custard

  1. Boil the milk.

  2. Pour the boiled milk over the mixture.

  3. Return the mixture to the pan and boil for three minutes, stirring constantly.

Set and serve

  1. Pour into a mold to cool and serve with custard or preserve.

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

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

  3. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

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

  4. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

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

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

What each ingredient does

Ground rice
Starch thickens as it boils, giving the custard its body and setting it once cooled.
Milk
Forms the liquid base that the rice and eggs thicken into a custard.
Egg yolks
Thicken the custard when heated and add richness.
Egg whites
Set on heating, adding firmness to the cooled custard.
Loaf sugar
Adds sweetness and softens the set texture slightly.

The step that matters

Boiling the mixture while stirring constantly. The starch needs to reach a boil to thicken fully, but the egg proteins can scramble or scorch if the mixture sticks or heats unevenly. Constant stirring keeps it smooth and evenly thickened.

Swap the almond

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

  1. Almondthe original
  2. Peanutfits about as well
  3. Milletfits about as well
  4. Sesamefits about as well

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

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