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Dessert

Iced Rice Pudding

A chilled rice custard dessert made with rice, milk, eggs, sugar, vanilla, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 base

  1. Wash the rice, cook it in a double boiler with the hot milk until soft, then press through a sieve.

  2. In a separate bowl, cook the egg yolks, sugar, and milk mixture until it forms a soft custard; cool and add vanilla.

Freeze and set

  1. Freeze the mixture until mushy, remove the dasher, beat well, and fold in the whipped cream.

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

Serve

  1. Unmold onto a serving dish and garnish with fresh fruit or fruit 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
Cooked soft and pressed through a sieve, it gives the pudding its smooth, creamy body.
Egg yolks
Cooked with the milk and sugar, they thicken into a custard that adds richness and smoothness.
Sugar
Sweetens the custard and lowers the freezing point, keeping the dessert soft rather than rock-hard.
Cream
Whipped and folded in, it adds air and fat for a lighter, more tender texture.

The step that matters

Freezing until mushy, then beating. Partial freezing followed by beating breaks up ice crystals and keeps the texture smooth. Folding in whipped cream before the mixture firms keeps it light.

“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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