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Rice Griddle-cakes

Rice griddle cakes are batter cakes made with boiled rice, flour, milk, and eggs, cooked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Griddle-cakes

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 Griddle-cakes

Ingredients

Directions

Make the batter

  1. Sift together the flour, sugar, salt, and baking powder.

  2. Add the rice, ensuring there are no lumps, along with the beaten egg and milk. Mix until you have a smooth batter.

Cook and serve

  1. Preheat the griddle until hot.

  2. Pour batter to form large cakes and cook until nicely browned.

  3. Serve with ice syrup.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Cold boiled rice
Adds body and a tender, slightly chewy texture to the cakes.
All-purpose flour
Provides the main structure that holds the cakes together.
Egg
Binds the batter and adds richness and structure as it sets.
Baking powder
Releases gas to lift the cakes so they rise and stay light.
Milk
Hydrates the flour and rice to form a pourable batter and adds browning through milk sugars.

The step that matters

Cook until nicely browned. Batter cooked on a griddle that is not hot enough will spread and stay pale and doughy. Browning comes from the Maillard reaction, which needs steady heat and a dry surface to develop flavour and colour.

“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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