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Bread

Rice Bread

Rice bread is a baked loaf made from cooked rice, flour, salt, yeast, and liquid.

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

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.

Make the dough

  1. Boil the rice in the water until dry and soft.

  2. Combine the cooked rice with the flour in a large bowl.

  3. Mix in the salt and yeast.

  4. Add enough milk or water to achieve a proper dough consistency.

Rise and bake

  1. Let the dough rise in molds until well risen.

  2. Bake in a preheated oven at 350°F (175°C) until golden.

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

Flour
Builds the gluten network that gives the bread its structure and chew.
Yeast
Produces carbon dioxide gas that makes the dough rise and become airy.
Rice
Adds moisture and a soft, tender crumb to the finished bread.

The step that matters

Adding enough milk or water. Flour absorbs liquid unevenly, so the amount needed varies. Too little liquid gives a stiff dough that rises poorly, while too much gives a slack dough that cannot hold its shape in the molds.

“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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