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Dessert

Iced Rice Pudding

A chilled rice pudding made with rice, milk, sugar, vanilla, egg yolks, whipped cream, and served with orange compote.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Iced Rice Pudding

Ingredients

Directions

Make the rice base

  1. Cook rice in boiling salted water until tender, then drain.

  2. Add hot milk to the rice and cook in a double boiler for 30 minutes; press through a strainer.

Make the custard

  1. Beat egg yolks slightly, add sugar, then the hot rice mixture; cook over hot water until it thickens.

  2. Remove from heat and let cool, then add vanilla extract.

Freeze and serve

  1. Freeze the mixture until it reaches a mushy consistency, then remove the whisk and beat well.

  2. Fold in the whipped cream.

  3. Fill a mold with the mixture, pack in ice and salt, and let stand for 2 to 3 hours.

  4. Unmold and serve garnished with Orange Compote.

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

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

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

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

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

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

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

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
Provides the body and bulk that gives the pudding its creamy, starchy texture.
Egg yolks
Thicken the custard as they cook and add richness and smoothness.
Milk
Forms the liquid base that cooks with the rice and sets into a creamy pudding.
Sugar
Adds sweetness and softens the frozen texture.
Whipped cream
Adds fat and air, keeping the frozen dessert light and smooth.
Vanilla extract
Adds aroma that rounds out the dairy and egg flavors.

The step that matters

Cook the custard until it thickens. Egg yolks thicken as they heat, but overheating can scramble them into lumps. Cooking gently over hot water, not direct heat, keeps the custard smooth.

“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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