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Rice Muffins

Rice muffins are baked pastries made with flour, baking powder, salt, 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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. In a bowl, mix the flour, baking powder, and salt.

  2. Add the cold boiled rice, eggs, and butter.

  3. Stir in enough sweet milk to create a thick batter.

Bake

  1. Spoon the batter into muffin tins and 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 main structure that holds the muffins together as they bake.
Baking powder
Releases gas as it heats, helping the muffins rise and become light.
Eggs
Bind the batter and add structure and richness to the crumb.
Cold boiled rice
Adds bulk and moisture, giving the muffins a tender, slightly chewy texture.
Butter
Adds fat, which tenderizes the crumb and contributes flavor.
Sweet milk
Hydrates the flour and binds the ingredients into a thick batter.

The step that matters

Bake immediately after mixing. Baking powder starts releasing gas as soon as it gets wet and begins to react. Waiting before baking lets that gas escape, so the muffins may rise less and turn out 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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