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Dessert

Rice Pudding Without Eggs

A baked rice pudding made with rice, sugar, and milk, cooked slowly in a water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Rice Pudding Without Eggs

Oven, in the book's wordsA steady slow oven

Ingredients

Directions

The book says “a steady slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Combine rice, sugar, and milk in a baking dish.

  2. Place the baking dish in a larger tin filled with cold water.

  3. Bake in a slow oven at 300°F (150°C) for 2 hours, or 3 hours if the oven is very slow.

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

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

  3. 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 swells and thickens the milk as it cooks slowly, giving the pudding body.
Milk
Provides the liquid that cooks down gently into a creamy, moist custard-like texture.
White sugar
Adds sweetness and balances the mild, milky flavour of the pudding.

The step that matters

Placing the dish in a water bath. The surrounding cold water keeps the heat gentle and even, so the milk cooks slowly without scorching or curdling at the edges.

“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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