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Dessert

Rice Meringue

A milk and rice pudding topped with sweetened meringue.

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 ↓

Rice Meringue

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding

  1. Boil the milk and rice together until it thickens to a jelly.

  2. Stir in the egg yolks, sugar, salt, and vanilla.

  3. Pour the mixture into a pudding pan.

Top and bake

  1. Beat the egg whites until stiff, then sweeten and flavor with vanilla.

  2. Drop spoonfuls of the meringue over the pudding mixture.

  3. Bake in a 400°F (200°C) oven until the meringue is browned.

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

Milk
Forms the base of the pudding and sets with heat into a soft custard-like body.
Rice
Thickens the milk as it boils, giving the pudding body and a jelly-like texture.
Egg yolks
Enrich the pudding and help it set into a creamy, tender texture.
Egg whites
Whipped into a foam that forms the light, airy meringue topping.

The step that matters

Beating the egg whites until stiff. Egg whites must be whipped to stiff peaks to trap air and hold their shape; under-whipped or greasy whites will collapse and bake flat rather than forming a light topping.

“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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