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Dessert

Very Rich Rice Meringue Pudding

A sweet rice pudding topped with a light almond-flavored meringue and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Very Rich Rice Meringue Pudding

Ingredients

Directions

Make the pudding

  1. Boil the rice in the milk for three hours until thick.

  2. Sweeten the mixture to taste.

  3. Flavor the mixture to taste.

  4. Let the mixture cool.

  5. Beat in the egg yolks and butter until well combined.

  6. Transfer the mixture to a pudding dish.

  7. Spread jam or jelly over the top.

Make the meringue and bake

  1. Beat the egg whites until light.

  2. Gradually add fine sugar to the egg whites to thicken.

  3. Flavor the egg white mixture with almond extract.

  4. Spread the almond-flavored egg white mixture over the pudding.

  5. Bake until light brown.

Serve

  1. Serve with sweet cream.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Milk + buttertop 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Rice
Cooks down in the milk to thicken the pudding into a soft, creamy body.
Milk
Forms the liquid base that the rice softens in and sets into a custard-like pudding.
Egg yolks
Enrich the pudding and help it set into a smooth, tender custard.
Butter
Adds richness and a smooth, tender texture to the pudding.
Egg whites
Whipped with sugar to form a light foam that bakes into a browned meringue topping.

The step that matters

Gradually add fine sugar to the egg whites. Adding sugar slowly while beating stabilizes the foam, so the meringue holds its shape and bakes light rather than weeping or collapsing.

“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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