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Bread

Rice Bread

Rice Bread is a loaf made from cooked rice, flour, yeast, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Prepare the rice

  1. Simmer the rice in water until soft and absorbed.

  2. Let the rice cool until lukewarm.

Make the dough

  1. Mix in the flour, salt, and yeast.

  2. Knead until smooth and shiny.

  3. Let it rise in a warm place.

Shape and bake

  1. Shape into loaves using reserved flour.

  2. Bake thoroughly.

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 starch and moisture, giving the loaf a softer, moister crumb.
Flour
Forms gluten, the protein network that gives the dough its elasticity and the loaf its structure.
Yeast
Produces carbon dioxide as it ferments, which makes the dough rise and become airy.

The step that matters

Let the rice cool until lukewarm.. Rice that is still hot can kill yeast when it is mixed in, so the dough may fail to rise. Cooling it to lukewarm keeps the yeast alive and active.

“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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