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Bread

Rice Bread

A yeast-leavened bread made from ground rice, milk, water, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk 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 Bread

Ingredients

Directions

Make the rice dough

  1. Combine milk and water in a pot.

  2. Bring the mixture to a boil, reserving some to wet the rice.

  3. Stir out any lumps.

  4. Add salt.

  5. While boiling, stir in the ground rice.

  6. Boil for 2-3 minutes, stirring frequently.

  7. Pour the mixture into a bread pan.

  8. Immediately stir in as much flour as you can with a spoon.

  9. Allow the dough to cool completely to avoid scalding the yeast.

Rise and shape

  1. Once cool, add the yeast.

  2. Let the dough stand overnight.

  3. Knead in more flour until the dough no longer sticks to your hands.

  4. Make the dough a little stiffer than regular bread dough to avoid a heavy streak in the loaf.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Ground rice
Gives the loaf its distinctive crumb and a moist, tender texture.
Yeast
Produces gas that makes the dough rise and gives the loaf its airy structure.
Flour
Builds gluten structure so the dough holds its shape and can be kneaded.
Milk
Adds richness, softness and browning to the crumb and crust.

The step that matters

Cool the dough completely before adding the yeast. Yeast is killed by high heat, so adding it to a hot rice mixture can scald it and stop the dough from rising.

“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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