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Dessert

Rice Muffins

Rice muffins are baked pastries made with flour, sugar, eggs, milk, baking powder, salt, and boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and rice 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 Muffins

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. Mix sugar, salt, and baking powder with the flour and sift twice.

  3. Beat the eggs and add the milk to them.

  4. Gradually stir the egg mixture into the flour until smooth.

  5. Add the boiled rice and beat thoroughly.

Bake

  1. Pour the batter into greased muffin tins and bake for 35 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. Milk + ricetop 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + ricetop 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
Forms the main structure of the muffins as its proteins set during baking.
Eggs
Bind the batter and add structure and richness as they set.
Baking powder
Releases gas in the batter so the muffins rise and become light.
Milk
Adds moisture and helps form a smooth, pourable batter with the eggs.
Boiled rice
Adds bulk and a tender, moist crumb to the muffins.

The step that matters

Gradually stir the egg mixture into the flour until smooth. Adding the liquid slowly keeps lumps from forming and helps the batter blend evenly. Once the flour is wet, overmixing can develop gluten and make the muffins tough, so stop once the batter is smooth.

“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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