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Dessert

Pastry Cream Rice Pudding

A rice pudding made with milk, sugar, double cream, and pastry cream, flavored with nutmeg and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pastry Cream Rice Pudding

Ingredients

Directions

Make the rice base

  1. Boil the rice in the milk until tender.

  2. Sweeten the mixture and strain it through a fine sieve.

  3. Add the double cream and spread it in the bottom of a lined tart tin.

Finish and fill

  1. Grate nutmeg over the top.

  2. Fill the tin with pastry cream and flavor with cinnamon.

  3. Finish as directed in recipe No. 204.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Rice
Cooks in the milk until tender, forming the thick body of the pudding.
Milk
Cooks with the rice to form the pudding base and carries its flavor.
Double cream
Adds richness and a smooth, creamy texture to the rice base.
Pastry cream
Fills the tin, adding a silky custard layer and extra richness.

The step that matters

Straining the sweetened rice mixture. Pressing the cooked rice through a fine sieve breaks it down into a smooth texture; leftover grains would make the filling grainy.

“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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