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Dessert

Rice Pudding Baked

A baked dessert made with milk, cooked rice, butter, salt, sugar, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Pudding Baked

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Mix and bake

  1. In a baking dish, combine the milk, cooked rice, butter, salt, sugar, and raisins, then mix well until all ingredients are combined.

  2. Bake in the preheated oven until set and lightly golden, about 30-40 minutes.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Milk
Forms the liquid base that the rice cooks in and sets into a creamy custard.
Cooked rice
Provides body and bulk, and its starch thickens the milk as it bakes.
Butter
Adds fat for richness and a smoother, softer mouthfeel.
Sugar
Adds sweetness and helps the top take on a light golden colour.

The step that matters

Bake until set and lightly golden. Pulling the pudding too early leaves it runny because the milk and rice starch have not thickened fully. Baking too long dries the surface and firms the custard too much, so check for a set centre and a light golden top.

Swap the raisin

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

  1. Vanillafits better
  2. Coconutfits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against milk, rice, butter, sugar. 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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