Why it works: Rice and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 3,399 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Baking Powder
Ingredients
Directions
Prepare
Mix the rice flour and baking soda on a clean sheet of paper.
Crush any lumps with a rolling pin.
Add the tartaric acid and mix well.
Sift and store
Sift through a fine sieve, or mix and roll again if a sieve is not available.
Store in a bottle or canister and keep tightly closed.
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.
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Rice + creamtop 23% of all pairsSmell alikelowCooked together3,399 recipes
Shared aroma: 2-nonanone (fruity, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Baking soda
- Provides the carbon dioxide source that makes the mixture rise when moistened and heated.
- Tartaric acid
- Acid that reacts with baking soda to release gas, giving lift without needing a separate acidic ingredient.
- Rice flour or corn flour
- Inert carrier that keeps the powder dry and spreads the reactive ingredients evenly.
The step that matters
Mixing the powder evenly. If the baking soda and acid are not evenly distributed, some spots will be too alkaline or too acidic, causing uneven rising and off flavours. Breaking up lumps and sifting helps the powder react uniformly.
“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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