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Dessert

Rice Cream

A sweet, rose-flavored rice cream made with milk, rice flour, egg whites, gelatin, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Cream

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 ↓

Rice Cream

Ingredients

Directions

Make the base

  1. Thicken the milk with rice flour until it reaches the consistency of cream.

  2. Sweeten the mixture with sugar to taste and flavor with rose water to taste.

Prepare the foam

  1. Beat the egg whites to stiff peaks.

  2. Soak the gelatin in cold water until soft, then heat until dissolved.

  3. Let the gelatin cool, then beat it until frothy with an egg beater.

  4. Mix the gelatin with the beaten egg whites and sweeten, adding a hint of rose water.

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.

Photo for illustrative purposes only · Contact us to use it

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. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, 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

New milk
Forms the creamy base that the rice flour thickens into a cream.
Rice flour
Thickens the milk so the mixture reaches a cream-like consistency.
Egg whites
Whipped to stiff peaks, they give the dessert its light, airy structure.
Gelatin
Sets and stabilizes the foam so it holds its shape once cooled.

The step that matters

Beating the egg whites to stiff peaks. Egg whites must be whipped fully before the gelatin is folded in. Under-whipped whites lack the air structure to hold the foam, and over-whipped whites turn grainy and collapse when combined.

“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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