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Dessert

Boiled Rice Pudding

A simple boiled rice pudding made with rice, water, milk, salt, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Boiled Rice Pudding

Ingredients

Directions

  1. In a pot, combine rice with enough water to cover it.

  2. Add milk and salt to the pot.

  3. Bring to a boil, then reduce heat and simmer for two and a half hours.

  4. Stir occasionally and add raisins before serving.

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. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Rice
Starch that softens and thickens as it simmers, forming the pudding's body.
Milk
Liquid that cooks into the rice, adding creaminess and richness to the pudding.
Raisins
Add pockets of sweetness and chewy texture stirred in before serving.

The step that matters

Simmering for two and a half hours. Rice must cook slowly over low heat so it absorbs the liquid and softens without scorching on the bottom of the pot. Occasional stirring keeps the starch from sticking and the milk from burning, which gives a smooth, evenly thickened pudding.

Swap the raisin

How well each one fits the dish's main ingredients (rice, milk):

  1. Coconutfits better
  2. Vanillafits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against rice, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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