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Rice Bread

A bread made from rice flour, wheat flour, yeast, salt, water, and optional milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Ingredients

Directions

Cook the rice

  1. Boil the rice in water until tender. Drain the water.

  2. Boil the rice in milk instead of water. Mix without straining.

Make and rise the dough

  1. Add the warm rice to the flour.

  2. Mix in the yeast and salt.

  3. Add enough warm water to form a smooth dough.

  4. Let the dough rise in a warm place.

Shape

  1. Shape the dough into loaves.

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

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

  4. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, 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

Wheat flour
Its proteins form gluten, giving the dough structure that holds the loaves together.
Yeast
Yeast feeds on sugars and releases gas, which makes the dough rise.
Rice
Cooked rice adds moisture and softness to the dough.

The step that matters

Let the dough rise in a warm place. Yeast works fastest in warmth, so a warm spot helps the dough rise well. Very hot conditions can kill yeast and stop the rise, while a cold spot slows it down.

“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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