Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Coffee Cakes
Ingredients
Directions
Make the dough
Combine boiled rice, flour, cornmeal, and yeast in a bowl.
Add enough cold water to form a dough.
Cover and let the mixture rise overnight.
Shape and bake
Shape into biscuits and bake until golden.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Boiled rice
- Adds moisture and a soft, tender crumb to the dough.
- All-purpose flour
- Provides the main structure that holds the dough together as it rises and bakes.
- Fine cornmeal
- Adds a slightly grainy texture and helps the cakes brown at the edges.
- Yeast
- Ferments the dough during the overnight rise, producing gas that lightens the texture.
The step that matters
Overnight rise. The yeast needs time to ferment the dough. Letting it rise fully gives the cakes lift and flavour, while under-proofed dough bakes up dense.
“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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