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Bread

Rice Bread

Rice Bread is a loaf made from boiled rice mixed with flour, yeast, and other ingredients.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cook and mix

  1. Boil the rice gently over a slow fire until perfectly soft.

  2. While warm, beat the rice into a paste and mix it with the flour and yeast.

Rise and bake

  1. Set the mixture to rise in a warm place.

  2. After rising, divide it into loaves and bake until done.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Cooked and mashed into a paste, it supplies starch and moisture for the crumb.
Flour
Its proteins and starch form the main structure that holds the loaves together.
Yeast
Produces gas as it ferments, which makes the dough rise and become light.
Eggs
Bind the batter and add structure and richness to the crumb.
Baking soda
Reacts with the acid in the dish to release gas that lifts the batter.
Cream of tartar
Supplies acid that activates the baking soda and helps the leavening work.

The step that matters

Boil the rice until perfectly soft. Rice that is not fully softened will not break down into a smooth paste. Lumps of firm grain disrupt the dough's even texture and weaken its structure, so the rice must be cooked through before it is beaten.

“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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