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Rice Griddle Cakes

Rice griddle cakes are made by cooking rice, mixing with eggs, milk, flour, baking soda, then frying on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 Griddle Cakes

Ingredients

Directions

Prepare the rice

  1. Boil rice in water until soft.

  2. Mash the rice with a spoon and let it cool.

Make the batter

  1. Add salt, then beat in the eggs until light.

  2. Gradually mix in the milk.

  3. Incorporate the flour gradually, beating thoroughly.

  4. Stir in the baking soda.

Cook and serve

  1. Cook small cakes on a griddle.

  2. Serve with butter and sugar.

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. Flour + sugartop 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

Cooked rice
Adds body and a soft, tender crumb to the batter.
Eggs
Bind the batter and add lightness when beaten until light.
Milk
Adds moisture and loosens the batter to a pourable consistency.
All-purpose flour
Provides structure as the batter sets on the griddle.
Baking soda
Reacts to lift the batter and help the cakes rise.

The step that matters

Stir in the baking soda. Baking soda needs to be evenly distributed through the batter so the cakes rise uniformly. Its reaction starts once it meets the batter, so cook soon after mixing for the best lift.

“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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