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Savoury Rice Pudding

A baked dish of rice cooked in stock and milk, mixed with a custard of egg, shallot, parsley, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Savoury Rice Pudding

Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Savoury Rice Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Cook the rice

  1. Boil the rice in the stock with the onion.

Make the custard

  1. Make a custard with the milk and egg.

  2. Season the custard with pepper, salt, shallot, and parsley.

Combine and bake

  1. Mix the custard with the rice.

  2. Pour the mixture into a pie dish.

  3. Bake in a slow oven at 300°F (150°C) until set.

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.

Photo for illustrative purposes only · Contact us to use it

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

What each ingredient does

Rice
Forms the bulk of the pudding and gives it a soft, tender body.
Egg
Sets when heated, binding the custard and firming the pudding.
Milk
Makes the custard creamy and adds moisture to the pudding.
Stock
Cooks the rice in savory liquid, seasoning it from within.

The step that matters

Bake until set. As the custard heats, the egg proteins coagulate and firm the mixture. Removing it too early leaves it loose, while baking too long can dry it out and make it curdle.

Swap the onion

How well each one fits the dish's main ingredients (rice, milk, egg, pepper, shallot, parsley):

  1. Chivefits better
  2. Leekfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against rice, milk, egg, pepper, shallot, parsley. 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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