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Dessert

Baked Rice Pudding Without Eggs

A baked rice pudding made with milk, rice, sugar, raisins, and nutmeg, cooked without eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Raisin and nutmeg are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,377 recipes. Both carry alpha-terpineol, which smells lilac, floral. The science ↓

Baked Rice Pudding Without Eggs

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

  1. Butter a tin pan well.

Cook and bake

  1. Pour in the milk and add the rice, salt, sugar, raisins, and nutmeg; stir well.

  2. Place the pan on the stove and bring to a boil, stirring occasionally to prevent the rice from settling.

  3. When the rice is nearly done, transfer the pan to a 350°F (175°C) oven.

  4. Continue to stir the top as it browns.

  5. If the milk reduces too much, heat an extra pint to replenish.

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. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  2. Coffee + teatop 6% of all pairs
    Smell alikemoderate
    Cooked together259 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  3. Rice + teatop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

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

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

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

  5. Rice + nutmegtop 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

Fresh milk
Forms the liquid that the rice cooks in and gives the pudding its creamy body.
Rice
Absorbs the milk as it cooks and thickens into the body of the pudding.
Granulated sugar
Adds sweetness and helps the top brown as it bakes.
Raisins
Add chewy pockets of sweetness distributed through the pudding.

The step that matters

Stirring during the boil. Rice is heavy and sinks to the bottom of milk, where it can scorch and stick. Regular stirring keeps the grains suspended and the milk evenly heated.

Swap the raisin

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

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

Fit is the average pairing score against milk, coffee, rice, tea, nutmeg. 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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