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Dessert

A Dutch Rice Pudding

A baked rice pudding with milk, cinnamon, eggs, butter, cream, sugar, nutmeg, lemon peel, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

A Dutch Rice Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the rice in warm water for 30 minutes, then drain.

  2. Place the rice in a saucepan with the milk and cinnamon, and simmer until tender.

Make the filling

  1. Once cooled, add the beaten eggs, melted butter, fresh cream, sugar, nutmeg, and lemon peel.

Bake

  1. Line a mold or dish with puff pastry.

  2. Pour the mixture into the pastry-lined mold.

  3. Bake at 400°F (200°C) for about 1 hour.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Rice + teatop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  4. Cinnamon + teatop 7% of all pairs
    Smell alikemoderate
    Cooked together245 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

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

Rice
Forms the body of the pudding, thickening as it simmers in the milk.
Eggs
Set the custard as they cook, giving the pudding structure.
Butter
Adds richness and a tender, smooth texture.
Fresh cream
Adds richness and moisture, softening the set custard.
Sugar
Sweetens the pudding and helps the surface brown in the oven.
Milk
Provides the liquid that cooks the rice and forms the custard base.

The step that matters

Cooling before adding the eggs. If the rice mixture is still hot, the beaten eggs can scramble instead of blending smoothly into the custard. Letting it cool first keeps the texture silky and even.

“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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