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Rice Muffins

Rice muffins made with flour, milk, rice, salt, butter, yeast, baked after overnight rise.

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 Muffins

Ingredients

Directions

Make the batter

  1. Melt the butter in the warm rice.

  2. Mix all ingredients thoroughly, ensuring the batter is not too warm for the yeast.

  3. Cover and let the mixture sit overnight.

Shape and bake

  1. In the morning, when light, drop the batter into buttered gem pans.

  2. Let them stand for 15 to 20 minutes, then bake.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

All-purpose flour
Provides the main structure of the muffins as the gluten network sets in baking.
Milk
Adds moisture and softness to the batter and helps it hydrate the flour.
Warm boiled rice
Adds moisture and a tender crumb to the batter.
Butter
Adds fat for richness and a tender texture in the crumb.
Yeast
Ferments the batter overnight, producing gas that makes the muffins light and airy.

The step that matters

Keep the batter cool enough for the yeast. Yeast is killed by high heat, so a batter that is too warm when mixed may fail to rise. Keeping it at a gentle warmth lets the yeast ferment slowly overnight and produce the gas that lightens the muffins.

“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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