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Dessert

Rice Griddle Cakes

Rice Griddle Cakes are made from boiled rice, milk, eggs, and flour, baked on a griddle.

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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. Separate the grains of rice and mix with warm milk, adding melted butter if using skimmed milk.

  2. Beat the egg yolks and whites separately, then combine them and add to the rice mixture.

  3. Mix the baking soda and cream of tartar with the flour, then stir into the rice mixture.

  4. If the batter is not thick enough, add more flour until the desired consistency is reached.

Cook and serve

  1. Wipe the griddle with a dry cloth each time before greasing it.

  2. Bake smaller cakes longer until they are a beautiful brown.

  3. Serve hot, spreading the cakes over the plate instead of stacking them.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Separated and beaten eggs add structure and lift to the batter as they set on the griddle.
Baking soda
Reacts with the cream of tartar to release gas, helping the cakes rise and turn light.
Cream of tartar
Acid that activates the baking soda, supplying the rising action and a tender crumb.
Flour
Provides the main structure that holds the cakes together and sets the batter's thickness.
Boiled rice
Adds body and a soft, moist texture to the batter.
Melted butter
Adds fat for richness, flavour and a little tenderness, and helps prevent sticking.

The step that matters

Adding the baking soda and cream of tartar. These two leavening agents react as soon as they meet moisture, so the batter should be cooked promptly after combining to keep the gas that makes the cakes rise.

“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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