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Dessert

Rice Plorendines

A sweet rice custard made with milk, eggs, rice flour, butter, sugar, cinnamon, nutmeg, and brandy or rose-water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Rice Plorendines

Ingredients

Directions

Make the thickened milk

  1. Boil the milk.

  2. Mix rice flour with cold milk to create a thick paste.

  3. Stir the paste into the boiling milk until it thickens to the consistency of thick molasses.

  4. Add the butter while the mixture is hot.

Finish and bake

  1. Beat the eggs.

  2. Stir the eggs into the mixture once it has cooled.

  3. Add sugar, cinnamon, nutmeg, and brandy or rose-water to taste.

  4. Pour the mixture into pie plates with only an under crust.

  5. Bake.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Nutmeg + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Rice flour
Thickens the milk into a smooth custard-like base as its starch gelatinises when heated.
Eggs
Set the custard when baked and add richness and structure.
Milk
Forms the liquid base that the rice flour thickens and the eggs set.
Butter
Adds fat for richness and a smoother, silkier texture.
Sugar
Sweetens the pudding and balances the spices.

The step that matters

Stir the eggs in after the mixture has cooled. Adding beaten eggs to very hot mixture can scramble them, leaving lumps instead of a smooth custard. Letting the base cool first lets the eggs blend evenly before baking sets them.

“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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