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Bread

Rice Bread

A baked bread made with cooked rice, eggs, lard or butter, cornmeal, milk, baking powder, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

Make the batter

  1. In a large bowl, combine the cooked rice, beaten eggs, melted lard or butter, and cornmeal.

  2. Add enough milk to create a very thin batter.

  3. Stir in the baking powder or baking soda if using sour milk.

Bake

  1. Pour the batter into a greased baking dish and bake for about 30-40 minutes, or 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. 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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Adds body and moisture, giving the bread a softer, more tender crumb.
Eggs
Bind the batter and set during baking, giving structure to the bread.
Cornmeal
Provides the main body and grainy texture of the bread.
Baking powder
Releases gas in the batter, helping the bread rise and turn light.
Lard or butter
Adds fat for richness and helps the crust brown.

The step that matters

Get the batter thin but not watery. Cornmeal absorbs liquid as it rests and bakes, so the milk must be added gradually until the batter is a very thin pourable consistency. Too little milk leaves a dense, dry loaf, while too much produces a flat, gummy result that does not set properly.

“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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