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Dessert

Rice Muffins

A quick muffin made with flour, egg, milk, rice, baking powder, sugar, salt, and butter.

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

Ingredients

Directions

Make the batter

  1. Mix and sift the flour, sugar, salt, and baking powder.

  2. Add half of the milk and the beaten egg.

  3. Mix in the remaining milk combined with the rice.

  4. Beat the mixture thoroughly.

  5. Add the melted butter or fat.

Bake

  1. Bake in greased muffin rings placed in a greased pan or in greased gem pans.

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. Flour + buttertop 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter 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

Flour
Provides the starch structure that holds the muffins together as they set.
Egg
Binds the batter and helps set its structure during baking.
Baking powder
Releases gas in the batter so the muffins rise and turn light.
Milk
Hydrates the flour and adds moisture for a tender crumb.
Butter or fat
Adds richness and tenderness by coating flour particles and limiting gluten toughness.

The step that matters

Beat the mixture thoroughly. Thorough beating develops gluten and evenly distributes the baking powder, so the muffins rise well. Overbeating after the flour is hydrated can make them tough, so keep the mixing even and purposeful.

“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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