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Rice Griddle Cakes

Rice griddle cakes are made from boiled rice, sour milk, baking soda, salt, egg, butter, and flour, then cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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. In a bowl, combine the cold boiled rice, sour milk, baking soda, salt, egg, and melted butter, then mix well until combined.

  2. Add flour gradually until the batter reaches a pourable consistency.

Cook the cakes

  1. Heat a griddle over medium heat and lightly grease it.

  2. Pour batter onto the griddle to form cakes and cook 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. 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. 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

Cold boiled rice
Adds body and a tender, slightly chewy texture to the cakes.
Sour milk
Its acidity reacts with the baking soda to lighten the batter and add tang.
Baking soda
Reacts with the sour milk's acid to produce gas that makes the cakes rise.
Egg
Binds the batter and adds structure and richness.
Melted butter
Adds fat for flavor, tenderness, and browning on the griddle.
Flour
Provides structure so the batter holds its shape when poured onto the griddle.

The step that matters

Adding the flour gradually. Flour adds gluten-forming structure, so adding too much at once can make the batter thick and dense. Adding it slowly lets you stop at a pourable consistency, which keeps the cakes light and spreading evenly on the griddle.

“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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