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Dessert

Rice Pudding Boiled

A boiled rice pudding made with rice, milk, butter, lemon zest, nutmeg, brandy, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Rice Pudding Boiled

Ingredients

Directions

Cook the rice

  1. Boil the rice in water for 5 minutes, then drain.

  2. Return the rice to the pot and add milk; boil until soft, stirring occasionally.

Make the pudding

  1. In a basin, combine the cooked rice with butter, lemon zest, nutmeg, brandy, and sugar.

  2. Add the eggs and mix well.

  3. Boil the mixture in a basin for 45 minutes.

Serve

  1. Serve with sauce.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  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
Forms the body of the pudding and absorbs the milk as it softens.
Milk
Cooks into the rice to make it creamy and adds moisture to the pudding.
Eggs
Bind the mixture and help it set as it cooks.
Butter
Adds richness and a soft, tender texture.
Sugar
Adds sweetness to balance the flavors.

The step that matters

Boil the mixture in a basin for 45 minutes. Egg proteins set gradually with heat, so the pudding needs steady, sufficient cooking to firm up. Too little time leaves it loose and wet in the center, while overheating can make it curdle or turn grainy.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, milk, butter, nutmeg, brandy, 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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