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Dessert

Rock Cream

A sweet rice pudding topped with whipped cream and jelly or preserved fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Rock Cream

Ingredients

Directions

Make the rice

  1. Boil the rice in new milk until soft.

  2. Sweeten the rice with powdered sugar and pile it on a dish.

  3. Top the rice with lumps of jelly or preserved fruit.

Make the topping and serve

  1. Beat the egg whites to stiff peaks, adding a little sugar and flavoring as desired.

  2. Once beaten stiff, fold in the rich cream and drop it over the rice to resemble a rock of snow.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

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
Softens in the milk and forms the body of the pudding.
New milk
Cooks with the rice to create a soft, creamy base.
Egg whites
Whipped into stiff peaks to form an airy, light topping.
Rich cream
Folded into the whites to add richness and softness to the topping.
Jelly or preserved fruit
Adds sweetness and fruity flavor on top of the rice.

The step that matters

Beat the egg whites to stiff peaks. Egg whites hold air only when fully whipped and free of fat or yolk. Underbeaten whites collapse, and fat from the cream or any yolk can prevent them from stiffening, so the topping loses its snowy shape.

“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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