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Rice Muffins

A baked muffin made with sifted flour, baking powder, salt, cold boiled rice, eggs, butter, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Make the batter

  1. Mix flour, baking powder, and salt together.

  2. Add cold boiled rice, eggs, melted butter, and enough sweet milk to make a thick batter.

Bake

  1. Bake immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Rice + milktop 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Provides the starch and gluten network that gives the muffins their structure.
Baking powder
Releases gas when moistened and heated, causing the muffins to rise.
Eggs
Bind the batter and set during baking, adding structure and richness.
Butter
Adds fat that tenderises the crumb and carries flavour.
Cold boiled rice
Adds moisture and a soft, slightly chewy texture to the crumb.
Sweet milk
Hydrates the flour and turns the mixture into a batter that can rise and set.

The step that matters

Bake immediately.. Baking powder starts releasing gas as soon as it becomes wet, so the batter should go into the oven right away. Waiting lets gas escape before the structure sets, which can leave the muffins flatter and denser.

“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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