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Dessert

Rice Batter Cakes

A baked cake made from a batter of butter, eggs, salt, cooked rice, baking soda, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Batter Cakes

Why it works: Butter and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Batter Cakes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. In a bowl, beat the eggs thoroughly.

Make the batter

  1. Combine the butter, beaten eggs, salt, and cooked rice to form a batter of usual thickness for cakes.

  2. Dissolve the baking soda in a small amount of warm water and add it to the batter. Mix well and pour into a greased baking dish.

Bake

  1. Bake until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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 + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and add structure as they set during baking.
Cooked rice
Provides body and texture to the batter.
Baking soda
Reacts to produce gas that helps the cakes rise and lighten.
Butter
Adds fat for richness and tender texture, and helps browning.

The step that matters

Dissolve the baking soda fully in the warm water. Baking soda needs to be evenly dispersed in the batter so it reacts uniformly. Clumps can leave bitter spots 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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