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Bread

Rice Bread

Rice bread is a loaf made from boiled rice and wheat flour, yeast, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and wheat match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Bread

Ingredients

Directions

Make the dough

  1. Boil the rice in water until tender.

  2. Drain the water and combine the warm rice with the flour.

  3. Mix in the yeast, salt, and enough warm water to form a smooth dough.

Rise and shape

  1. Let the dough rise near a warm place.

  2. Shape the dough into loaves.

Bake

  1. Bake for 1 to 2 hours, depending on size.

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 + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked 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

Rice
Cooked rice adds moisture and starch that help keep the crumb soft.
Wheat flour
Flour proteins form gluten, giving the dough structure to hold its shape and rise.
Yeast
Yeast produces carbon dioxide gas, which makes the dough rise and become airy.

The step that matters

Mixing in enough warm water to form a smooth dough. The amount of water sets the dough's hydration. Too little makes a stiff, dense loaf, while too much makes it sticky and hard to shape. Flour absorbs water slowly, so add it gradually until the dough feels smooth.

“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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