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Rice Pancakes

Rice Pancakes are made by cooking rice, mixing with milk, sugar, salt, eggs, flour, and frying in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 Pancakes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the rice

  1. Rinse the rice.

  2. Soak the rice in water for 30 minutes.

  3. Drain the rice.

  4. Cook it in 2 cups of water until tender.

Make the batter

  1. In a bowl, combine cooked rice, milk, sugar, salt, and eggs.

  2. Mix in the flour until smooth.

Cook the pancakes

  1. Heat butter in a skillet over medium heat.

  2. Pour batter onto the skillet to form pancakes.

  3. Cook 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. Milk + buttertop 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. Flour + buttertop 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).

Flour and butter 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

Rice
Forms the body of the batter, giving the pancakes a soft, tender, slightly grainy texture.
Eggs
Bind the batter and help the pancakes set and hold together while cooking.
Flour
Adds starch that thickens the batter and helps give the pancakes structure.
Milk
Adds moisture and richness, loosening the batter and aiding browning.
Sugar
Adds sweetness and helps the surface brown evenly in the skillet.

The step that matters

Cook the rice until fully tender. Rice that is undercooked stays firm and will not blend smoothly into the batter, leaving a gritty texture in the finished pancakes.

“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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