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Bread

Rice Bread

A bread made from boiled rice mixed with flour, sugar, salt, yeast, and milk or water, then baked.

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

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice and flour

  1. Boil the rice in water or milk until tender, then mash it.

  2. Rub the mashed rice into the flour as you would with butter, mixing thoroughly.

  3. Add sugar, salt, and dissolved yeast in lukewarm milk or water.

Make and shape the dough

  1. Knead the dough until soft to the touch, then let it rise.

  2. Knead again thoroughly, form into loaves, and place in greased pans.

Bake

  1. Let the loaves rise, then bake in a preheated oven at 350°F (175°C) until golden.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, 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

Rice
Mashed cooked rice adds moisture and a soft, tender crumb to the bread.
Flour
Provides the main structure that the dough builds around once kneaded.
Compressed yeast
Produces gas as it ferments, causing the dough to rise and turn airy.
Milk or water
Hydrates the flour and yeast so gluten can form and the dough can be kneaded.
Sugar
Feeds the yeast and adds a little sweetness and browning to the crust.

The step that matters

Let the dough rise fully before shaping and baking. Yeast needs time to produce gas and develop the dough's structure. Rising too briefly leaves the loaves dense, while the second rise lets them expand before the oven sets them.

“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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