Why it works: Corn and rice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Rice Cream
Ingredients
Directions
Make the custard
In a saucepan, heat the milk over medium heat.
In a bowl, whisk together the eggs, salt, and corn starch.
Slowly add the heated milk to the egg mixture, stirring constantly.
Return the mixture to the saucepan and cook until it thickens like custard.
Finish and serve
Remove from heat and stir in the boiled rice.
Sweeten to taste and serve.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Corn + ricetop 5% of all pairsSmell alikestrongCooked together933 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + ricetop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + corntop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + corntop 26% of all pairsSmell alikemoderateCooked together7,484 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Thicken the milk mixture into a custard as they set with gentle heat.
- Milk
- Forms the liquid base that the custard sets in and gives the pudding its body.
- Boiled rice
- Provides the bulk and chewy texture of the pudding.
- Corn starch
- Stabilises the custard so it thickens smoothly without curdling.
The step that matters
Adding the hot milk to the eggs. Pouring hot milk into the eggs too fast can scramble them. Adding it slowly while whisking warms the eggs gently so 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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