Skip to main content
Main

Rice Muffins

Rice muffins are baked cakes made from boiled rice, flour, butter, egg, milk, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 Muffins

Oven, in the book's wordsA quick oven

Ingredients

Directions

Cook the rice

  1. Boil the rice in salted water for 30 minutes, then drain well.

  2. Measure out 4 heaping tablespoons of the rice into a mixing bowl.

  3. Stir in the butter while the rice is hot.

Make the batter

  1. Beat the egg until light.

  2. Add the beaten egg to the rice and butter mixture along with a little salt.

  3. Sift the flour with the baking powder.

  4. Stir the sifted flour and baking powder into the mixture alternately with the milk.

Bake

  1. Preheat muffin rings or gem pans.

  2. Butter the preheated pans well.

  3. Pour the mixture into the pans.

  4. Bake for about 20 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. 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Rice
Adds bulk and moisture, giving the muffins a tender, slightly chewy crumb.
Egg
Binds the mixture and adds structure as it sets in the oven.
Butter
Adds fat for richness and a tender texture.
All-purpose flour
Provides the main structure as its proteins form gluten and starches set.
Baking powder
Releases gas when heated, helping the muffins rise.
Milk
Hydrates the flour and adds moisture and softness to the batter.

The step that matters

Adding the flour and milk alternately. Stir only until the flour is just combined. Overmixing develops too much gluten, which makes the muffins tough and dense instead of light.

“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 FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes