Skip to main content
Dessert

Rice-pudding Glace'

A frozen dessert made from milk, sugar, rice, vanilla, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice-pudding Glace'

serves 9 or 10 people

Ingredients

Directions

Make the rice pudding

  1. In a saucepan, combine milk, sugar, rice, vanilla extract, and salt.

  2. Cook over medium heat until the mixture thickens, stirring frequently.

  3. Remove from heat and let it cool slightly.

Freeze and serve

  1. Pour the mixture into brick-shaped moulds.

  2. Place the moulds in a mixture of ice and salt for about two hours until half frozen.

  3. Unmould and serve.

  4. Cut into portions to serve 9 or 10 people.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Forms the creamy base that thickens as the rice cooks and softens.
Sugar
Adds sweetness and softens the texture of the frozen dessert.
Rice
Thickens the mixture as it cooks and gives the pudding its body.
Vanilla extract
Adds aroma that carries the flavour of the pudding.

The step that matters

Place the moulds in a mixture of ice and salt for about two hours until half frozen.. Salt lowers the freezing point of the ice bath, so it gets cold enough to freeze the custard. Stopping at half frozen keeps the texture soft and scoopable.

“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.

You might also like

Rice CakeRice Cake120 recipesVanilla Ice CreamVanilla Ice Cream108 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipes