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Bread

Rice Bread

A yeast‑leavened loaf made with rice, wheat flour, water or milk, sugar, salt, and optional butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Bread

Ingredients

Directions

Prepare the rice and sponge

  1. Steam the rice with half of the liquid until soft, preferably in a steamer.

  2. In a mixing bowl, combine sugar, salt, and butter (if using) with the remaining liquid.

  3. When lukewarm, add the yeast and 1 cup of flour to the mixture.

  4. Allow the sponge to rise until very light.

Make the dough

  1. Add the cooled, boiled rice and the remaining flour, mixing until combined.

  2. Allow the dough to rise until it has doubled in size.

Shape and bake

  1. Form the dough into a loaf and place it in a standard-sized pan.

  2. Let it rise until it nearly reaches the top of the pan, 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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

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

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

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 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

Wheat flour
Its gluten forms the network that holds the loaf's shape and structure.
Yeast
It produces carbon dioxide gas, which makes the dough rise and become light.
Rice
Cooked rice adds moisture and softness to the crumb.
Water, milk, or a mixture of the two
It hydrates the flour so gluten can develop and the yeast can activate.
Sugar
It feeds the yeast, helping the sponge rise and aiding browning in the crust.

The step that matters

Let the loaf rise until it nearly reaches the top of the pan, then bake. Underproofed loaves stay dense, while overproofed dough has stretched gluten and weak gas-holding walls, so it may collapse or bake with a coarse crumb.

“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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