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Dessert

Rice Cream

A creamy dessert made by cooking rice in milk, then folding it into whipped cream and serving with apricot sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice Cream

Why it works: Vanilla and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 608 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Rice Cream

Ingredients

Directions

Make the rice base

  1. Boil the rice in milk until well-cooked.

  2. Cool the rice and add vanilla.

Assemble and serve

  1. Whip the cream until very stiff.

  2. Gently fold the rice into the whipped cream.

  3. Serve with apricot 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.

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.

  1. Vanilla + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together608 recipes

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

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

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

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

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Cooks down in milk to a soft, creamy base that gives the dessert its body.
Milk
Cooks with the rice, softening the grains and adding moisture and richness.
Cream
Whipped into stiff peaks to trap air, giving the dessert a light, airy texture.

The step that matters

Gently fold the rice into the whipped cream. Whipped cream holds its air through trapped bubbles in its fat and protein network. Vigorous stirring deflates it, so the rice should be folded in gently to keep the dessert light.

Swap the apricot

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

  1. Coconutfits better
  2. Strawberryfits better
  3. Peachfits about as well
  4. Apricotthe original

Fit is the average pairing score against rice, milk, vanilla, cream, sauce. 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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