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Bread

Rice Bread

A baked bread made from boiled rice, butter, eggs, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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.

Prepare

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

  2. In a bowl, combine the warm boiled rice and the butter until melted.

  3. Beat the eggs separately and mix them into the rice mixture.

  4. Add the flour and enough milk to create a thick batter.

  5. Grease the pans and pour in the batter.

Bake

  1. Bake until golden brown, like bread or muffins.

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 + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together430 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Walnut + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 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

Boiled rice
Provides the bulk and soft, moist crumb of the bread.
Eggs
Bind the batter and help it set firmly as it bakes.
Flour
Adds structure so the batter holds together and sets rather than staying loose.
Butter
Adds fat for richness and a tender texture.
Milk
Hydrates the flour and loosens the mixture into a thick batter.

The step that matters

Adding the flour and milk to a thick batter. The batter needs enough flour and milk to reach a thick consistency. If it is too thin, it may not hold its shape, and too much flour can make the bread dense. Adjusting the milk gradually helps reach the right texture.

Swap the walnut

How well each one fits the dish's main ingredients (rice, butter, egg, flour, milk):

  1. Almondfits better
  2. Milletfits about as well
  3. Peanutfits about as well
  4. Walnutthe original

Fit is the average pairing score against rice, butter, egg, flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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