Skip to main content
Bread

Rice Bread or Cakes

A dough made from flour, rice, yeast, and salt, baked into loaves or cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and rice 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 ↓

Rice Bread or Cakes

Ingredients

Directions

Prepare the rice

  1. Boil the rice in water until tender.

  2. Strain off the water while the rice is still warm.

Make the dough

  1. Mix the rice with the flour, yeast, and salt.

  2. Add enough warm water to form a smooth dough.

  3. Let the dough rise by the fire.

Shape and bake

  1. Shape into small loaves or cakes.

  2. Bake for 45 minutes to 1 hour, 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. Flour + ricetop 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

Flour
Forms the gluten network that gives the bread its structure.
Rice
Adds moisture and a soft, tender crumb to the loaf.
Yeast
Produces carbon dioxide gas so the dough rises.

The step that matters

Add enough warm water to form a smooth dough. Flour and cooked rice absorb water differently, so the dough should be judged by feel. Too little water gives a dense loaf, while too much makes a sticky dough that is hard to shape.

“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.

More rice bread recipes

Liberian 3 See all 122 →

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes