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Chicken Pudding with Rice

A baked dish of chicken and rice mixed with butter, sweet milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Pudding with Rice

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the chicken and rice

  1. Cut the chicken into small pieces and parboil until tender. Season with salt and pepper.

  2. Boil the rice until soft, then butter it while hot and add the sweet milk.

  3. When the mixture is nearly cold, add the beaten eggs.

Assemble and bake

  1. In a dish, layer the rice and chicken alternately.

  2. Bake in the oven at 350°F (175°C) for 30 minutes.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Eggs
Bind the mixture and help it set into a firm pudding when baked.
Rice
Forms the starchy body of the pudding, absorbing the milk as it cooks.
Sweet milk
Provides moisture and softens the rice while adding richness to the pudding.
Chicken
Supplies the savoury protein that the rice and custard surround.
Butter
Adds fat and richness, coating the hot rice to improve flavour and mouthfeel.

The step that matters

Add the eggs only when the mixture is nearly cold. Adding beaten eggs to very hot rice and milk can scramble them unevenly, so they will not blend smoothly or set evenly in the bake.

“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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