Why it works: Rice and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Rice Cake
Ingredients
Directions
The book says “a rather quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Separate the egg whites from the yolks.
Whisk both well and add the beaten butter to the yolks.
Mix and bake
Stir in the flour, ground rice, and lemon rind (if using).
Beat the mixture well, then add the egg whites and beat again.
Pour into a buttered mold or tin and bake for 1 hour at 350°F (175°C).
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.
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Rice + lemontop 12% of all pairsSmell alikemoderateCooked together4,366 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + buttertop 16% of all pairsSmell alikemoderateCooked together9,645 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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
- Eggs
- Whites trapped by beating add lift and an airy, light crumb.
- Butter
- Adds richness and tenderness, giving the cake a soft, moist texture.
- Flour
- Provides the structure that holds the cake's shape as it sets.
- Ground rice
- Gives a finer, more delicate crumb than flour alone and adds a slightly grainy texture.
- Loaf sugar
- Sweetens the cake and helps it brown slightly during baking.
The step that matters
Beating in the egg whites. Whites must be beaten until they hold air, then folded in gently; overbeating after adding them knocks out the air and makes the cake dense, while underbeating leaves it flat.
Swap the lemon
How well each one fits the dish's main ingredients (rice, flour, sugar, egg, butter):
- Raisinfits better
- Vanillafits better
- Coconutfits better
- Lemonthe original
Fit is the average pairing score against rice, flour, sugar, egg, butter. Candidates are from the same food group and used in at least 100 recipes.
“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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