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Rice Griddle Cakes

Rice griddle cakes are batter cakes made from boiled rice, milk, flour, eggs, and baking soda, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Soak the cold boiled rice in 1 pint of milk or water overnight.

  2. The next morning, add 1 quart of milk to the rice.

  3. Stir in 1 quart of flour until well combined.

  4. In a separate bowl, beat 2 eggs and add to the mixture.

  5. Dissolve ½ teaspoon of baking soda in a little hot water and mix in.

  6. Add 1 teaspoon of salt and mix well.

  7. If desired, mix in stale bread crumbs, reducing flour as needed for consistency.

Cook

  1. Cook on a griddle 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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
Provides the bulk and body of the batter, giving the cakes a tender, substantial crumb.
Flour
Forms the structure that holds the cakes together as they cook.
Eggs
Bind the batter and add richness and structure to the cakes.
Baking soda
Reacts with the batter to produce gas, helping the cakes rise and stay light.
Milk
Adds moisture and softens the batter, and helps the cakes brown on the griddle.

The step that matters

Dissolve the baking soda in hot water before mixing. Baking soda needs to be fully dissolved so it spreads evenly through the batter. Clumps can leave bitter patches and uneven rising.

“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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