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Dessert

Rice Muffins

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Cream the butter and sugar together.

  2. Add the beaten egg and cream again.

  3. Mix in the boiled rice and sweet milk.

  4. Sift together the flour, baking powder, and salt, then add to the mixture.

  5. Beat the mixture until well combined.

Bake

  1. Pour into greased and floured muffin pans.

  2. Bake at 400°F (200°C) for about 25 minutes.

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. Butter + milktop 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. Butter + flourtop 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).

Butter and flour 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

Butter
Creams with sugar to add richness and tenderness to the crumb.
Sugar
Sweetens the muffins and helps the creamed butter hold air for a lighter texture.
Egg
Binds the batter and adds structure as it sets in the oven.
Flour
Forms the main structure that sets the muffin as it bakes.
Baking powder
Releases gas in the batter so the muffins rise in the oven.
Boiled rice
Adds moisture and a soft, tender body to the crumb.

The step that matters

Sifting and adding the dry ingredients. Once flour meets liquid, gluten begins to form, so beating too long can make the muffins tough. Combine until just mixed, and let the baking powder start lifting the batter promptly in the hot oven.

“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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