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Dessert

Rice Muffins

Rice muffins are baked cakes made with flour, baking powder, salt, boiled rice, egg, milk, and butter.

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

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 the batter

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

  2. Sift together the flour, baking powder, and salt in a bowl.

  3. Add the boiled rice and mix with your fingertips.

  4. Gradually incorporate the beaten egg and milk into the mixture.

  5. Stir in the melted butter.

Bake

  1. Grease gem pans and fill them ⅔ full with the batter.

  2. Bake for 20 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 + 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

All-purpose flour
Provides the structure that holds the muffins together as they set.
Baking powder
Releases gas in the batter so the muffins rise and become light.
Boiled rice
Adds moisture and body to the crumb.
Egg
Binds the batter and helps set the muffin structure as it bakes.
Milk
Hydrates the flour and gives the batter its liquid base and tender texture.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Fill the gem pans two-thirds full. Leaving room above the batter lets the baking powder lift the muffins without overflowing. Overfilling can cause spillage and a dense, unevenly domed top as the batter expands in the heat.

“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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