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Drink

Rice Caudle

A hot drink made from ground rice, milk, sugar, lemon peel, cinnamon, brandy, and a bruised clove.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Rice Caudle

Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Rice Caudle

Ingredients

Directions

Make the rice base

  1. Bring 1 quart of water to a boil.

  2. Mix ½ cup ground rice with a little cold water, then pour it into the boiling water. Cook until the mixture reaches a proper consistency.

  3. Add 2 tablespoons sugar, 1 teaspoon lemon peel, ½ teaspoon cinnamon, and ⅓ cup brandy. Boil until smooth.

Prepare and add the rice pulp

  1. Soak 2 tablespoons Carolina rice in water for 1 hour, then strain.

  2. Combine the soaked rice with ½ pint milk in a saucepan. Simmer until it can be pulped through a sieve.

  3. Add the pulp and milk back to the saucepan with 1 bruised clove and a bit of white sugar. Simmer for 10 minutes, adding more milk if too thick.

Serve

  1. Serve with thin toast.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  5. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Ground rice
Thickens the liquid into a smooth, spoonable caudle as it cooks.
Carolina rice
Pulped through a sieve after soaking, adding body and a soft, creamy texture.
Milk
Adds moisture and richness, and loosens the mixture when it becomes too thick.
Brandy
Adds alcohol flavour and aroma to the warm gruel.

The step that matters

Cooking the ground rice until smooth. Ground rice must be fully boiled so its starch swells and thickens evenly; under-cooking leaves a raw, grainy texture and lumps can form if it is added to the water without being mixed with cold water first.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against rice, sugar, cinnamon, brandy, milk, clove. 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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