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Dessert

Fruit Rice Pudding

A steamed rice pudding layered with fruit, served with sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and apple are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,311 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fruit Rice Pudding

Ingredients

Directions

Prepare

  1. Cook the rice partially in a little water until slightly tender.

  2. Dry the rice and line an earthen basin with part of it.

Assemble and steam

  1. Fill the basin nearly full with the prepared fruit.

  2. Cover the fruit with the remaining rice.

  3. Tie a cloth tightly over the top and steam for one hour.

Serve

  1. Serve with sweet sauce.

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 + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rice
Forms the layers around the fruit and absorbs its juices as it steams.
Apples
Adds moisture and fruit flavor that soften and scent the pudding as it steams.

The step that matters

Partially cook the rice until only slightly tender. The rice finishes cooking during steaming. If it is overcooked first it turns pasty, and if it is too firm it stays hard and chalky, so it should only be partly cooked before layering.

“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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