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Dessert

Raised Rice Muffins

A muffin made with boiled rice, oatmeal, and yeast, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Raised Rice Muffins

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 batter

  1. Substitute hot boiled rice for hominy in the raised hominy muffins recipe.

  2. In a bowl, combine scalded milk, sugar, and salt.

  3. When the milk mixture is lukewarm, add the dissolved yeast.

  4. Work the cold cooked oatmeal into the flour using your fingertips.

  5. Combine the oatmeal-flour mixture with the milk mixture and beat thoroughly.

  6. Add the beaten egg whites to the mixture.

  7. Cover the bowl and let it rise overnight.

Bake

  1. In the morning, fill buttered gem pans two-thirds full.

  2. Let the pans rise on the back of the range until the mixture fills the pans.

  3. Bake in a moderate oven at 350°F (175°C) for 25 to 30 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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
Provides the gluten-forming structure that holds the muffins together as they rise and bake.
Yeast
Produces gas during the overnight rise, leavening the batter so the muffins become light.
Egg whites
Beaten until stiff, they trap air that adds lightness and helps the muffins rise.
Hot boiled rice
Takes the place of hominy, adding moisture and a soft, tender crumb to the muffins.
Milk
Adds moisture and richness, and its milk proteins help give the crumb a tender texture.

The step that matters

Overnight rise. The yeast needs time and warmth to build gas and flavour. Rising too briefly leaves the muffins dense, while over-proofing can cause them to collapse.

“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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