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Bread

Rice Bread

A baked bread made from cooked rice, milk, flour, sugar, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the rice

  1. Boil 1 cup of rice in 1 pint of water with a pinch of salt until the water is absorbed.

  2. Dilute the rice with 1 pint of milk.

Mix and bake

  1. In a bowl, combine 1½ pints of flour, 1 teaspoon of sugar, 2 teaspoons of baking powder, and 1 teaspoon of salt.

  2. Once the rice mixture is completely cool, mix it thoroughly with the dry ingredients.

  3. Pour the mixture into a well‑greased tin and bake at 350°F (175°C) for 40 minutes.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Cooked rice
Adds body and moisture, giving the bread a tender, moist crumb.
Flour
Provides the main structure that holds the loaf together as it sets.
Baking powder
Releases gas during baking so the bread rises and becomes light.
Milk
Adds moisture and richness, helping the batter bake to a soft texture.

The step that matters

Cool the rice mixture completely before combining. Adding warm rice to the dry ingredients can start the baking powder reacting early and make the batter uneven, so the rice should be fully cool before it is mixed in.

“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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