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Dessert

Good Ground Rice Pudding

A sweet pudding made from ground rice, milk, butter, sugar, eggs, lemon rind, and brandy, baked in a pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Good Ground Rice Pudding

Oven, in the book's wordsA very gentle oven

Ingredients

Directions

The book says “a very gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard base

  1. Mix the ground rice with ½ pint of milk until smooth.

  2. Pour this mixture into 1 pint of boiling milk, stirring constantly over gentle heat for 10 to 12 minutes.

  3. Add the butter, sugar, and salt, stirring until combined.

  4. Remove from heat and quickly mix in the egg yolks, egg whites, lemon rind, and brandy.

Assemble and bake

  1. Prepare a buttered dish with a border of pastry.

  2. Pour the pudding into the dish.

  3. Drizzle clarified butter over the pudding.

  4. Moisten the pastry with cold water.

  5. Sprinkle sugar on top, less on the pudding.

  6. Bake in a gentle oven at 300°F (150°C) for 45 minutes.

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. 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. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Ground rice or rice flour
Thickens the milk into a smooth, sliceable pudding as its starch sets during gentle heating.
Milk
Forms the liquid base that the rice thickens and the eggs enrich.
Butter
Adds richness and a silky mouthfeel to the pudding.
Sugar
Sweetens the pudding and helps brown the sugared top in the oven.
Egg yolks
Enrich the custard and help it set to a tender, creamy texture.
Egg whites
Add lift and structure, giving the baked pudding a lighter set.

The step that matters

Remove from heat before adding the eggs. Egg proteins set when hot, so adding them to a very hot mixture can scramble them. Mixing them in quickly off the heat keeps the pudding smooth and evenly textured.

“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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