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Rice Muffins

Rice muffins made with boiled rice, egg, milk, flour, sugar, baking powder, butter, 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

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, combine the boiled rice, egg, sugar, and salt.

  2. Stir in the milk and melted butter.

  3. In another bowl, mix the flour and baking powder.

  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake

  1. Pour the batter into muffin tins.

  2. Bake for 20-25 minutes or 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 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 main structure that sets as the muffins bake.
Egg
Binds the batter and adds structure as it sets in the oven.
Baking powder
Releases gas in the batter, helping the muffins rise.
Milk
Hydrates the flour and adds moisture and softness to the crumb.
Melted butter
Adds fat for tenderness and helps the muffins brown.
Boiled rice
Adds bulk and a soft, moist texture to the crumb.

The step that matters

Stir the dry ingredients in until just combined. Once flour meets liquid, gluten begins to form. Overmixing makes the muffins tough and dense, so stop stirring as soon as no dry flour streaks remain.

“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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