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Rice Cakes

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

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

Make the batter

  1. In a bowl, combine the sifted flour and salt.

  2. Stir in enough milk to create a thick batter.

  3. Add the cold boiled rice and mix well.

  4. Beat the eggs until light and fluffy, then fold them into the mixture.

Cook

  1. Cook the batter immediately on a hot griddle or frying pan.

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. Flour + ricetop 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

Flour
Provides the main structure that holds the batter together as it cooks.
Eggs
Beaten eggs add lightness and help bind the cakes while they set.
Cold boiled rice
Adds body and a tender, chewy texture to the batter.
Milk
Hydrates the flour to form a thick, pourable batter.

The step that matters

Cook the batter immediately. Once the eggs are folded in, their air bubbles begin to collapse and the flour starts to hydrate. Cooking right away keeps the cakes light and prevents them from turning dense and flat.

“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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