Skip to main content
Dessert

Rice Muffins

Rice muffins are baked batter of flour, boiled rice, eggs, salt, baking powder, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 Muffins

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, combine the flour, cold boiled rice, eggs, salt, and baking powder.

  2. Add milk gradually until a batter forms.

  3. Pour the batter into gem pans.

Bake

  1. Bake until golden brown.

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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

All-purpose flour
Provides the main structure that holds the muffins together as they set.
Eggs
Bind the batter and add structure as they set in the oven.
Baking powder
Releases gas during baking so the muffins rise and become light.
Cold boiled rice
Adds body and moisture to the batter, giving the muffins a tender crumb.

The step that matters

Add milk gradually until a batter forms. Adding too much milk at once can make the batter thin and runny, while too little leaves it stiff. Adding it slowly lets you reach a smooth batter with the right consistency for the flour to hydrate evenly and the muffins to rise well.

“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.

You might also like

Rice CakeRice Cake120 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesRice PuddingRice Pudding22 recipes