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Bread

Rice Bread

Rice Bread is a baked dish made from boiled rice, butter, eggs, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the batter

  1. Ensure the boiled rice is warm enough to melt the butter.

  2. Beat the eggs separately.

  3. Mix the beaten eggs with the rice and melted butter.

  4. Add flour and enough milk to create a thick batter.

Bake

  1. Grease the pans and pour in the batter.

  2. Bake like bread or muffins.

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. Rice + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together430 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Walnut + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Boiled rice
Forms the bulk of the batter and adds moisture and body.
Eggs
Bind the batter together and help it set as it bakes.
Butter
Adds fat for richness and a more tender crumb.
Flour
Provides starch and gluten that give the batter its structure.
Milk
Hydrates the flour and loosens the mix into a thick, spreadable batter.

The step that matters

Adding flour and milk to a thick batter. Flour absorbs liquid as it sits and mixes, so too much milk makes the batter loose and weak, and it may not hold its shape or rise evenly in the pan.

Swap the walnut

How well each one fits the dish's main ingredients (rice, butter, egg, flour, milk):

  1. Almondfits better
  2. Milletfits about as well
  3. Peanutfits about as well
  4. Walnutthe original

Fit is the average pairing score against rice, butter, egg, flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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