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Rice Muffins

Muffins made from boiled rice, milk, eggs, butter and lard, raised with a sponge and flour into a stiff batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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. Beat the rice, butter, and yolks of the eggs together.

  2. Add the sponge and milk.

  3. Mix in enough flour to make a stiff batter.

  4. Let the batter rise until very light.

Finish and bake

  1. Beat the egg whites.

  2. Stir the egg whites into the batter just before putting the mixture into the oven.

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 + buttertop 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. Milk + flourtop 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

Eggs
Yolks enrich the batter, and whipped whites add air that lightens the muffins.
Sponge
Ferments and leavens the batter so it rises and becomes light.
Flour
Provides the structure that holds the stiff batter together as it bakes.
Butter and lard
Add fat for richness and a tender crumb.
Milk
Adds moisture and helps form a smooth batter.
Boiled rice
Adds body and moisture to the batter.

The step that matters

Stir the egg whites in just before baking. Whipped egg whites trap air that gives lift. If they are folded in too early or overmixed, they deflate, and the muffins bake up denser.

“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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