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Rice Cakes

Rice cakes made from soaked rice, butter, milk, eggs, flour, and baking powder, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 Cakes

Ingredients

Directions

Prepare the rice

  1. Soak the rice overnight.

  2. Boil the rice until soft.

  3. Drain the rice.

  4. Add the butter to the rice.

  5. Let the mixture cool.

Make the batter

  1. Stir in the milk.

  2. Beat the eggs.

  3. Sift the flour.

  4. Stir the eggs and flour into the rice mixture alternately.

  5. Beat well.

Cook and serve

  1. Bake on a griddle.

  2. Butter the cakes.

  3. Serve hot.

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. Butter + milktop 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. Butter + flourtop 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 bulk of the cakes, giving body and a soft, tender crumb.
Butter
Adds fat for richness and a tender texture, and helps the cakes brown.
Milk
Moistens the batter so it can be poured and cooked evenly.
Eggs
Bind the batter and add structure as they set during cooking.
Flour
Provides structure that holds the cakes together.
Royal baking powder
Releases gas in the batter, helping the cakes rise and become light.

The step that matters

Stir the eggs and flour into the rice mixture alternately. Adding the eggs and flour in portions keeps the batter smooth and evenly combined, so lumps do not form and the texture stays consistent through the cakes.

“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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