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Dessert

Boiled Rice Pudding

A sweet pudding made by cooking rice in milk and water, served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Boiled Rice Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Pick and wash the rice clean.

  2. Put the rice into a basin with 1½ pints of cold water.

Cook

  1. Cook slowly on the stove or in a water bath.

  2. When the rice has absorbed all the water, add 1 quart of new milk and 1 tablespoon of salt.

  3. Cook for 2 hours, stirring often.

Serve

  1. Serve with sugar and cream.

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

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Milk and sugar 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 and thickens the liquid, giving the pudding its body.
New milk
Adds richness, creaminess and the main flavour base of the pudding.

The step that matters

Cook slowly and stir often. Milk sugars and proteins scorch quickly on the base of the pan at high heat. Gentle heat and frequent stirring keep the pudding from catching while the rice softens and the liquid thickens.

“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

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