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Brown Rice Pudding III

"I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired. "

By allrecipes · From Open Recipes · 11 ingredients
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Why it works: Rice and coconut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 1,048 recipes mention both. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

The recipe

4 cups
Prep10 min
Cook1 hr 30 min

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Combine the brown rice and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer about 40 minutes until the rice is tender and the water is absorbed.

  2. Stir in the coconut milk, evaporated milk, sucralose sweetener, cinnamon, nutmeg, ginger, and molasses. Simmer uncovered over low heat, stirring often, about 40 minutes until thick and creamy.

  3. Whisk about 1 cup of the hot pudding into the beaten egg in a separate bowl to temper it, then stir the egg mixture back into the saucepan.

  4. Cook over low heat, stirring constantly, about 5 minutes until thickened. Do not let it boil. It must reach 160°F (71°C) on an instant-read thermometer.

  5. Remove from heat and stir in the almond extract. Taste and add more sweetener if desired.

  6. Cool slightly, then serve warm or refrigerate until chilled, about 2 hours.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rice + coconuttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,048 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Cinnamon + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  4. Rice + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,354 recipes

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

  5. Rice + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,121 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (rice, milk, evaporated milk, cinnamon, nutmeg, ginger, molasses):

  1. Coconutthe original
  2. Orangeabout as good a flavor fit
  3. Pumpkinabout as good a flavor fit
  4. Vanillaabout as good a flavor fit

Fit is the average pairing score against rice, milk, evaporated milk, cinnamon, nutmeg, ginger, molasses. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).