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Dessert

Boiled Rice Pudding

A boiled pudding made from rice, milk, eggs, raisins, currants, sugar, and butter, served with a rum‑flavored custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Boiled Rice Pudding

Ingredients

Directions

Prepare the rice

  1. Swell the rice in milk until soft.

  2. Add the eggs and enough milk or cream to thin the mixture.

Assemble the mold

  1. Butter a mold.

  2. Place the stoned raisins around it.

  3. Mix the rice with currants and sugar.

  4. Fill the mold.

  5. Tie up the mold.

Cook and serve

  1. Boil it.

  2. Serve with a custard flavored with rum.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Rice
Swells in milk to form the soft, starchy body of the pudding.
Eggs
Set when heated, binding the pudding and giving it a firmer structure.
Milk
Softens the rice and gives the pudding its moisture and creamy texture.
Raisins
Add concentrated sweetness and chewy texture in the finished pudding.
Sugar
Adds sweetness and helps balance the richness of the eggs and milk.

The step that matters

Tie up the mold. The mold must be sealed firmly so that boiling water cannot enter and waterlog the pudding, while the rice and eggs still have room to swell and set through gentle steam and heat.

Swap the currant

How well each one fits the dish's main ingredients (rice, milk, egg, butter, raisin, sugar, rum):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against rice, milk, egg, butter, raisin, sugar, rum. 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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