Skip to main content
Main

Rice Porridge

A simple porridge made from rice, water, milk, and egg whites, served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Rice Porridge

Ingredients

Directions

Prepare

  1. Soak the rice in cold water for 1 hour, then drain.

Make the porridge

  1. Place the rice in the boiling salted water and cook until soft, stirring occasionally.

  2. Heat the milk until scalding, then pour it into the rice and simmer for 10 minutes.

  3. Add the beaten egg whites and cook for 1 more minute.

Serve

  1. Serve in a deep dish with sugar and 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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Raw rice
Starch that softens during cooking and thickens the porridge into a creamy body.
Milk
Adds richness and creaminess, and its proteins help give the porridge a smooth, soft texture.
Egg whites
Proteins that set when heated, adding body and a light, tender texture to the porridge.

The step that matters

Adding the egg whites. Egg whites set when heated, so they should be beaten and added to the hot porridge while stirring. Simmering briefly lets them cook through and stay tender rather than forming lumps.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes