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Dessert

Rice Muffins

Rice muffins are baked cakes made with boiled rice, flour, eggs, baking powder, sugar, butter, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, combine the cold boiled rice and flour.

  2. Add the eggs, baking powder, sugar, butter, and salt.

  3. Mix in enough milk to create a stiff batter.

Bake

  1. Spoon the batter into greased muffin tins.

  2. Bake for 20-25 minutes or until golden brown.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Cold boiled rice
Provides bulk and a tender, slightly chewy crumb in the muffins.
Flour
Forms the main structure that holds the muffins together as they bake.
Eggs
Bind the batter and add structure and richness as they set.
Baking powder
Releases gas when heated, helping the muffins rise and become light.
Sugar
Adds sweetness and helps the muffins brown at the surface.
Butter
Adds fat for tenderness and a richer flavor.

The step that matters

Mix in the milk until the batter is stiff. Too much milk makes the batter loose, so the muffins spread and bake up dense. Adding it gradually lets you stop at a stiff batter that holds its shape in the tins.

“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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