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Rice Muffins

Rice muffins made with cooked rice, flour, milk, baking powder, and butter, baked in muffin rings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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

Prepare

  1. Brush muffin rings with butter.

Make the batter

  1. In a bowl, combine prepared rice, flour, milk, and baking powder. Mix until well combined.

  2. Pour the mixture into the prepared muffin rings.

Bake

  1. Cook until 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. Milk + buttertop 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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

Prepared rice
Adds body and a tender, soft crumb to the muffins.
Flour
Provides the main structure that holds the muffins together.
Milk
Adds moisture and hydrates the flour for a cohesive batter.
Baking powder
Releases gas during baking so the muffins rise and lighten.
Butter
Adds fat for flavour and prevents the muffins from sticking to the rings.

The step that matters

Cook until brown. Muffins baked too briefly stay pale and doughy inside, while overbaking dries them out. Browning on the surface signals that the starches have set and the crust has developed flavour through the Maillard reaction.

“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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