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Dessert

Jellies, Creams, Etc

A gelatinous dessert made from rice, milk, lemon rind, cinnamon, sugar, and vanilla, folded with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Jellies, Creams, Etc

Ingredients

Directions

Cook the rice

  1. Wash the rice and blanch it in cold water.

  2. Strain the rice when boiling, then add milk, lemon rind, cinnamon stick, and sugar.

  3. Cook slowly until the rice is tender, then remove the lemon and cinnamon.

Set the jelly

  1. Add gelatin and vanilla to the mixture and let it cool.

  2. Fold in the whipped cream.

  3. Prepare a mold decorated with jelly, adding carmine to half of it.

  4. Pour in the rice mixture and turn out when set.

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. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Rice
Its starch thickens the milk as it cooks and gives the jelly body.
Milk
Provides a creamy base that carries the flavors and softens the texture.
Gelatin
Sets the mixture into a firm jelly that holds its shape when turned out.
Sugar
Sweetens the dish and balances the richness of the milk.
Whipped cream
Folded in to make the set jelly lighter and creamier on the palate.
Lemon rind
Infuses citrus aroma into the milk while it cooks.

The step that matters

Fold in the whipped cream. Whipped cream is full of trapped air that deflates in warm or runny mixtures. The base should be cool and just starting to thicken, so the cream stays light and the gelatin sets evenly.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, cinnamon, sugar, gelatin, vanilla, cream):

  1. Coconutfits better
  2. Figfits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, cinnamon, sugar, gelatin, vanilla, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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