Skip to main content
Dessert

Chocolate Rice Pudding

A baked chocolate rice pudding with raisins and a meringue topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Rice Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding base

  1. Cook the milk and rice together until the rice is tender.

  2. Add the butter, sugar, melted chocolate, raisins, salt, and vanilla.

  3. If the mixture is too thick, add a little milk.

  4. Fold in the beaten eggs.

Bake and finish

  1. Pour the mixture into a pudding dish.

  2. Bake for 30 minutes at 350°F (175°C).

  3. Spread meringue made with the egg whites and sugar on top.

  4. Brown in a 300°F (150°C) oven.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Softens as it cooks in milk, giving the pudding its body and bulk.
Eggs
Set when baked, binding the pudding into a custard-like texture.
Milk
Provides the liquid that cooks the rice and forms the creamy base.
Egg whites
Whipped with sugar to make the meringue that browns on top.
Chocolate
Adds rich flavor and color to the pudding base.
Sugar
Sweetens the pudding and helps the meringue hold and brown.

The step that matters

Browning the meringue. Meringue needs a gentle second bake to brown without overcooking the custard beneath. Too high a heat can scorch the top before the meringue is set, while too little leaves it pale and soft.

Swap the raisin

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

  1. Coconutfits better
  2. Figfits better
  3. Peachfits better
  4. Raisinthe original

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

You might also like

Chocolate CreamChocolate Cream171 recipesRice CakeRice Cake120 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipes