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Rice Muffins

Rice muffins made with cooked rice, eggs, flour, baking powder, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix the eggs and cooked rice thoroughly.

  3. In another bowl, combine the flour and baking powder.

  4. Beat the flour mixture into the milk until smooth, then add it to the rice mixture.

  5. Melt the butter and add it to the mixture; beat well.

Bake

  1. Drop the batter into muffin pans and bake for 20 to 30 minutes.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Bind the batter and add structure as they set in the oven.
Cooked rice
Provides the bulk and tender chewy texture of the muffin.
Flour
Forms the gluten and starch network that gives the muffins their body.
Baking powder
Releases gas in the batter so the muffins rise in the oven.
Milk
Adds moisture and loosens the batter so it blends smoothly.
Butter
Adds fat for richer flavor and a softer crumb.

The step that matters

Beat the flour mixture into the milk until smooth. Mixing flour into liquid without lumps keeps the batter even. Lumps of dry flour can leave pockets in the baked muffin. Adding the batter to the rice mixture only after it is smooth helps the leavening spread evenly for a uniform rise.

“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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