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Bread

Rice Bread

A baked bread made from boiled rice, butter, milk, cornmeal, flour, eggs, and salt.

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 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.

Make the batter

  1. Boil the rice until soft.

  2. While the rice is hot, add the butter, milk, cornmeal, flour, eggs, and salt. Mix well until combined.

Bake

  1. Pour the mixture into a baking dish.

  2. Bake at 350°F (175°C) for one hour.

  3. The bread should be about two inches thick.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Rice
Cooked soft, it gives the bread a moist, tender body and bulk.
Eggs
Set when baked, binding the mixture and giving the bread structure.
Cornmeal
Provides the grainy body and bulk that defines the bread's texture.
Milk
Adds moisture and helps the batter bake into a soft, set crumb.
Flour
Adds a little more structure so the bread holds together when cut.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Mix the hot rice with the other ingredients. Rice is added while still hot so the butter melts into it and the starches stay soft and blend evenly. Thorough mixing spreads the eggs and flour through the batter so the bread bakes with an even texture rather than pockets of dry flour.

“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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