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Dessert

Bice Flour Blanc Mange

A sweet milk pudding made with rice flour, sugar, and rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and rice 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 ↓

Bice Flour Blanc Mange

Ingredients

Directions

Make the pudding

  1. Boil 1 quart of milk.

  2. Season with sugar and rose-water to taste.

  3. In a bowl, mix 1 tablespoon of rice flour with a little cold milk until smooth.

  4. Add the rice flour mixture to the boiling milk, stirring well.

  5. Let it boil together for about 15 minutes, stirring occasionally.

Set

  1. Pour into molds and let cool.

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Milk
Forms the body of the pudding and provides creamy richness as it thickens.
Rice flour
Thickens the milk as its starch swells and gelatinizes during boiling, giving the pudding structure.
Sugar
Adds sweetness to balance the milk and rose-water flavor.

The step that matters

Mixing the rice flour into the milk. Rice flour clumps easily if added to hot milk without first being smoothed in cold milk. Stirring well while adding it, then boiling gently, lets the starch disperse and thicken evenly.

“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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