Skip to main content
Main

Rice Bread

Rice bread is a baked loaf made from cooked rice, flour, eggs, salt, lard, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Boil 1 cup of rice until dry and soft.

  2. Mix the cooked rice with 2 cups of flour.

  3. Beat 2 eggs until light and add to the rice mixture.

  4. Add ¼ teaspoon salt and 2 tablespoons of lard.

  5. Thin the batter with 1 cup of sweet milk until it resembles muffin batter.

Bake

  1. Bake in a preheated oven at 400°F (200°C) until done, being careful not to overbake.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Cooked rice
Provides the bulk and a moist, tender crumb in the finished bread.
Flour
Forms the structure that holds the batter together as it bakes.
Eggs
Bind the batter and help set the crumb as it bakes.
Lard
Adds fat for tenderness and a softer texture.
Sweet milk
Moistens the flour and rice so the batter reaches a pourable, muffin-like consistency.

The step that matters

Baking until done without overbaking. Overbaking dries out the starch and protein structure, making the crumb dense and crumbly. Baking only until set keeps the bread moist and tender.

“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.

More rice bread recipes

Liberian 3 See all 122 →

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes