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Rice Crumpets

Rice crumpets are small, round cakes made from milk, yeast, rice, butter, salt, and flour, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Crumpets

Ingredients

Directions

Make the batter

  1. Scald the milk and let it cool to lukewarm.

  2. Dissolve the yeast in the water and add it to the milk.

  3. Stir in the beaten rice, melted butter, salt, and sifted flour.

  4. Beat the mixture well.

  5. Cover the mixture.

  6. Let it rise in a warm place for up to 3 hours.

Cook and serve

  1. Grease large muffin rings.

  2. Bake the crumpets on a hot griddle.

  3. Butter the crumpets.

  4. Serve immediately.

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

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

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

Compressed yeast
Ferments the batter, producing gas that makes the crumpets rise and turn airy.
Flour
Provides the structure that holds the risen batter's bubbles as it sets.
Cooked rice
Adds moisture and a soft, tender crumb to the batter.
Melted butter
Adds fat for richness and a tender texture.
Milk
Supplies liquid and proteins that help build a soft, browned crumb.

The step that matters

Let the batter rise in a warm place. Yeast needs warmth to ferment at a steady pace. Too cold and the batter rises slowly or not at all; too long and the gluten and gas structure weakens, so the crumpets may collapse or turn sour.

“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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