Name: Rice Batter Bread
Ingredients: 1 cup meal; ½ cup boiled rice; 1 cup milk; 3 eggs; 1 teaspoon salt; 1 teaspoon baking powder

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 Batter Bread

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.

Make the batter

In a bowl, combine the meal, boiled rice, and milk.
Add the eggs, salt, and baking powder, and mix well.

Bake

Pour the batter into a greased baking dish.
Bake in a moderate oven at 350°F (175°C) until golden brown.

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.

Rice + milktop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Rice + eggtop 28% of all pairs

Smell alikemoderate

Cooked together8,350 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Bind the batter and add structure as they set during baking.
Baking powder: Releases gas in the batter, helping the bread rise and lighten.
Milk: Adds moisture and helps form a smooth, pourable batter.
Meal: Provides the main body and structure of the bread.

“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.