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Dessert

Rice-pudding Glace

A frozen dessert made from cooked rice, milk, sugar, gelatin, and vanilla, flavored with cinnamon and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Vanilla and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Rice-pudding Glace

Ingredients

Directions

Make the rice base

  1. Wash the rice and boil it for five minutes in salted water, then drain.

  2. In a double boiler, combine the rice, salt, and milk. Cook until the rice is tender.

  3. Add the powdered sugar and let it cool slightly.

Add the gelatine and cream

  1. Soak the gelatin in cold water, then add boiling water and let it dissolve.

  2. Strain the dissolved gelatin into the rice mixture.

  3. Set the mixture in a pan of ice water and stir until it begins to set.

  4. Flavor with vanilla extract and fold in the beaten cream.

  5. Pack the mixture into a quart mold and press the cover on tightly.

Make the cinnamon jelly

  1. Dissolve the cold water in boiling water with the cinnamon bark steeped in it.

  2. Add sugar and lemon juice when the mixture is cold, then strain into a shallow dish.

  3. Let the jelly set until it is about half an inch thick.

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. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

What each ingredient does

Rice
Cooked until tender, it gives the pudding its body and creamy, starchy texture.
Milk
Supplies liquid and dairy richness that cooks with the rice into a creamy base.
Gelatine
Sets the mixture so it holds its shape when chilled and frozen.
Double cream
Adds fat and whipped volume, making the frozen mixture smoother and richer.
Lemon juice
Adds acidity that brightens the sweet cinnamon jelly.
Powdered sugar
Sweetens the rice base and softens the texture of the frozen dessert.

The step that matters

Setting the mixture in ice water. Stirring while it chills keeps the gelatine evenly distributed and prevents lumps or a grainy, uneven set. Stopping as soon as it begins to thicken avoids overthickening before it is packed.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, sugar, vanilla, cream, cinnamon):

  1. Coconutfits better
  2. Figfits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, sugar, vanilla, cream, cinnamon. 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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