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Boiled Rice with Milk and Egg

A sweet dish of boiled rice cooked with milk and eggs, sweetened with sugar and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Rice with Milk and Egg

Ingredients

Directions

Cook the rice

  1. Wash the rice.

  2. Cook the rice in a large pot of boiling water with salt until tender, but not mushy.

  3. Drain the rice completely and shake it in a colander.

Make the pudding

  1. Return the rice to a double boiler and stir in the boiling milk mixed with the beaten eggs.

  2. Cook gently for a few minutes until much of the milk is absorbed.

Serve

  1. Serve with sugar and cream.

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

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

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

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

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 starchy body of the pudding, absorbing milk as it cooks.
Milk
Supplies the liquid that the rice absorbs, giving the pudding its creamy texture.
Eggs
Thicken the milk as they set gently with heat, giving the pudding a custard-like body.

The step that matters

Cook gently after adding the milk and eggs. Eggs set when heated, so high heat can curdle them and leave the pudding grainy. Gentle heat lets the milk be absorbed while the custard thickens smoothly.

“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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