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Dessert

Rice Muffins

Rice muffins made with flour, milk, rice, egg, baking powder, butter, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Make the batter

  1. Mix and sift flour, sugar, salt, and baking powder.

  2. Add half of the milk and the beaten egg, then mix well.

  3. In a separate bowl, combine the remaining milk with the rice and add to the mixture.

  4. Beat thoroughly, then add melted butter.

Bake

  1. Bake in buttered muffin rings or gem pails.

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. Milk + ricetop 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Flour
Provides the structure that holds the muffins together as they bake.
Egg
Binds the batter and adds structure and richness as it sets.
Baking powder
Releases gas in the batter, helping the muffins rise and become light.
Milk
Adds moisture and hydrates the flour so the batter forms.
Melted butter
Adds fat for tenderness and a richer crumb.
Cooked rice
Adds moisture and a soft, tender texture to the crumb.

The step that matters

Beat thoroughly, then add melted butter. Beating develops gluten in the flour, which gives structure, but overbeating can make muffins tough. Mix until the batter is combined and smooth, and add the butter so it is evenly distributed for a tender crumb.

“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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