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Dessert

Rice and Cream Pudding

A pudding made from rice cooked in sweet milk and rich cream, thickened with gelatin and folded with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice and Cream Pudding

Ingredients

Directions

Make the rice base

  1. Dissolve the gelatine in a little hot water.

  2. Boil the rice in the sweet milk until perfectly soft.

Finish and serve

  1. Stir in the dissolved gelatine, then sweeten with sugar and add vanilla.

  2. Beat the egg whites to stiff peaks and gently fold them into the mixture.

  3. Serve with rich 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 to form the body of the pudding.
Sweet milk
Cooks the rice and gives the pudding its base liquid and richness.
Rich cream
Adds fat for a smooth, rich texture and is served alongside.
Gelatine
Sets the pudding so it holds its shape when chilled.
Egg whites
Whipped to stiff peaks to lighten the pudding's texture.

The step that matters

Folding in the egg whites. Whipped egg whites trap air that gives lightness; stirring them vigorously knocks the air out, so they should be folded in gently and 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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