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Rice Cakes

Rice cakes are savory pancakes made with cooked rice, flour, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Cakes

Ingredients

Directions

Prepare

  1. Separate the cooked rice into grains with a fork.

  2. Combine the flour and salt.

  3. Warm 1 cup of milk until lukewarm, then add it to the flour mixture.

  4. Reserve the second cup of milk for later use.

  5. Separate the egg yolks and whites.

Make the batter

  1. Mix the rice into the batter, adding enough of the reserved milk to maintain a smooth consistency.

  2. Beat the egg yolks and fold them into the batter.

  3. Whip the egg whites until stiff and gently fold them into the batter.

Cook

  1. Preheat a griddle and pour batter to form cakes, cooking until golden brown on both sides.

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. Milk + eggtop 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
Adds body and chewy texture to the cakes.
All-purpose flour
Provides the main structure that holds the cakes together.
Milk
Hydrates the flour and loosens the batter into a pourable consistency.
Eggs
Add richness, and whipped whites lighten the batter for a tender crumb.

The step that matters

Folding in the whipped egg whites. Whites deflate easily when overmixed, which would lose the lift they give the batter. Fold gently, just until no streaks remain, so the cakes stay 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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