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Bread

Soft Rice Bread

A baked bread made with cooked rice, corn flour, milk, egg, salt, and fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Soft Rice Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Mix the cooked rice, fat, salt, and well-beaten yolk of the egg.

  2. Add the corn flour and milk, and mix thoroughly.

  3. Fold in the well-beaten egg white.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Bake for 30 minutes in a moderate oven at 350°F (175°C).

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 + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

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

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

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

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, 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

Egg
Yolk enriches the batter and the beaten white folded in adds lift and a lighter crumb.
Corn flour
Provides the starch and structure that hold the bread together as it sets.
Cooked rice
Adds body and moisture to the batter, giving the bread a tender, soft texture.
Milk
Supplies liquid that hydrates the flour and rice and adds richness.
Fat
Adds richness and tenderness, softening the crumb.

The step that matters

Fold in the egg white. Beaten egg white traps air that expands in the oven. Folding gently, rather than stirring, keeps those bubbles intact so the bread rises and stays light.

“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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