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Dessert

Boiled Rice for Dessert

A simple dessert made by boiling rice in water and milk until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Rice for Dessert

Ingredients

Directions

Prepare the rice

  1. Pick over and wash the rice.

  2. Pour boiling water over the rice and add salt.

Cook the pudding

  1. Boil vigorously until the water is absorbed.

  2. Add milk and steam over hot water until the rice is tender, adding more liquid if necessary.

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 + 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
Provides the body of the pudding as its starch swells and softens during cooking.
Milk
Adds creaminess and gentle sweetness, and thickens the rice into a pudding texture.

The step that matters

Steaming until the rice is tender. Milk can scorch or stick if heated too hard, so gentle steam over hot water is used. Adding liquid keeps the rice hydrated, so it softens rather than drying out.

“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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