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Rice Bread

A bread made from rice, flour, salt, yeast, 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 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 ↓

Rice Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice and sponge

  1. Wash the rice in cold water and cook it in a saucepan until tender.

  2. In a clean pan, place the flour and make a hole in the center.

  3. Add the boiled rice and 1 quart of cold water, stirring gently.

  4. If the mixture is cool enough, add the yeast dissolved in 1 pint of water and another handful of flour.

  5. Cover with a clean cloth and let it stand for 2 hours.

Make and shape the dough

  1. Add the salt and mix to form a dough, using more water if necessary.

  2. Cover and let the dough rise.

  3. Turn the dough onto a board, divide into loaves, shape, and let them prove.

Bake

  1. Bake in a moderate oven at 350°F (175°C).

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 + 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

Flour
Forms the gluten network that traps gas and gives the loaf its structure.
Rice
Adds moisture and starch, giving the crumb a softer, moister texture.
Yeast
Produces carbon dioxide as it ferments, making the dough rise.
Coarse sea salt
Controls yeast activity and strengthens gluten, adding flavor.

The step that matters

Adding the yeast only when the mixture is cool. Yeast is killed by high heat, so if the rice mixture is still hot when the dissolved yeast goes in, it may fail to raise the dough.

“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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