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Dessert

Whole Rice Blanc Mange

A rice pudding made with whole rice, sweet milk, lemon peel, cinnamon, and sugar, served with jam and custard or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Whole Rice Blanc Mange

Ingredients

Directions

Make the rice

  1. Combine the rice and sweet milk in a pot.

  2. Boil slowly for a long time, adding lemon peel and cinnamon, and sweeten to taste.

Mold and boil

  1. Pour the mixture into a mold and tie it down tightly.

  2. Boil the mold in a saucepan of water for 30 minutes, ensuring no water enters the mold.

Unmold and serve

  1. Once cooled, turn the blanc mange out onto a dish.

  2. Serve with jam and custard or 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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Whole rice
Starch that swells and softens as it simmers, thickening the milk into a pudding body.
Sweet milk
Liquid that cooks with the rice, giving the pudding its creamy moisture and body.
Sugar
Adds sweetness and helps balance the richness of the milk.

The step that matters

Boil the mold in water without letting water in. Water entering the mold dilutes the pudding and can make it watery or cause it to set unevenly. Keeping the tie tight and the mold sealed protects the texture while it steams-boils for 30 minutes.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, cinnamon, sugar, cream):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, cinnamon, sugar, cream. 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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