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Rice Scones

Rice scones are steamed rice cakes made with rice, flour, sugar, salt, and water, then rolled and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rice Scones

Ingredients

Directions

Cook the rice

  1. Combine rice, sugar, and salt in a saucepan with water.

  2. Bring to a boil, then reduce heat and steam for 2 hours, covered.

  3. Once the water is absorbed and the rice is soft, transfer it to a floured surface.

Shape and bake

  1. Let the rice cool, then divide it into 6 parts and roll each part thin.

  2. Cut each rolled piece into 3 sections and bake on a moderately hot griddle.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

What each ingredient does

Rice
Forms the scone's base; its cooked starch softens and binds the dough as it steams.
Flour
Dusted on the surface so the sticky cooked rice can be rolled without sticking.
Sugar
Adds sweetness and helps the surface brown on the griddle.

The step that matters

Let the rice cool before rolling. Freshly cooked rice is hot, soft and sticky. As it cools, the starch firms up, so the rice holds together and can be rolled thin without tearing.

“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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