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Rice Bread

Rice bread is a baked loaf made from cooked rice, flour, milk, sugar, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the rice mixture

  1. Boil the rice in 1 pint of water with a pinch of salt until the water is absorbed.

  2. Add the milk to the rice and let it cool.

Mix and bake

  1. Sift together the flour, sugar, salt, and baking powder.

  2. Mix the dry ingredients into the rice mixture until smooth.

  3. Pour the batter into a greased tin.

  4. Bake in a 350°F (175°C) oven for 40 minutes, covering with paper for the last 15 minutes.

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

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 and mashed into the batter, it adds moisture and a soft, tender crumb.
Flour
Provides the main structure that holds the bread together as it bakes.
Baking powder
Releases gas during baking, helping the bread rise and become light.
Milk
Adds moisture and richness, and helps soften the crumb.

The step that matters

Covering the bread with paper. Covering the loaf for the last 15 minutes shields the surface from direct heat, slowing browning so the crust does not darken or dry out before the centre sets.

“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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