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Rice Cream

A creamy rice dessert made with milk, sugar, egg whites, and rice.

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

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Cream

Ingredients

Directions

Cook the rice

  1. Wash the rice in cold water.

  2. Cook the rice with milk in a double boiler for about 3 hours, adding more milk if it evaporates.

Finish the pudding

  1. Once the rice is soft, beat the egg whites with sugar and salt until light.

  2. Gently stir the egg mixture into the rice for 3-4 minutes until it thickens into a soft pudding.

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

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Its starch softens as it cooks and thickens the milk into a creamy body.
Milk
Cooks the rice slowly and supplies the liquid that becomes the creamy pudding.
Egg whites
Whipped into foam, they lighten the pudding and set it gently as it heats.
Sugar
Adds sweetness and helps the beaten egg whites hold their foam.

The step that matters

Gently stirring the egg whites into the rice. Beaten egg whites hold air that keeps the pudding light. Stirring hard or too long knocks out that air and makes the pudding dense. Stop once it thickens to a soft pudding.

“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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