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Rice Biscuit

A baked biscuit made with boiled rice, flour, yeast, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Biscuit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix the boiled rice with enough warm water to form a batter.

  2. Add the flour and yeast to the mixture.

  3. Let the dough rise until doubled in size.

Bake

  1. Bake in a preheated oven at 350°F (175°C) until golden brown.

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. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Tea + flourtop 25% of all pairs
    Smell alikelow
    Cooked together449 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 gives the biscuits their structure.
Yeast
Ferments and releases gas that makes the dough rise.
Boiled rice
Adds moisture and a soft, tender crumb to the dough.

The step that matters

Let the dough rise until doubled in size.. Yeast produces carbon dioxide as it ferments, which inflates the gluten network. Underproofed dough bakes up dense, while overproofed dough can collapse and lose its structure.

“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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