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Bread

Rice Bread

Rice Bread is a baked dough made from boiled rice, flour, salt, yeast, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Bread

Ingredients

Directions

Make the dough

  1. Boil the rice in water until dry and soft.

  2. Mix the cooked rice into the flour.

  3. Add salt and yeast, then mix well.

  4. Gradually add water until the mixture has a bread-like consistency.

Rise and bake

  1. Let the dough rise until doubled in size.

  2. Bake in molds until golden brown.

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 + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Rice
Cooked rice adds moisture and a soft, tender crumb to the bread.
Flour
Flour forms the gluten network that gives the bread its structure.
Yeast
Yeast produces gas that makes the dough rise and become light.
Salt
Salt controls yeast activity and strengthens the dough's flavor and texture.

The step that matters

Let the dough rise until doubled in size. Yeast needs time to produce enough gas to expand the dough. Under-proofed dough bakes dense, while over-proofed dough can collapse and lose structure.

“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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