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Dessert

Rice-flour Drops

A baked cake made from rice flour, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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-flour Drops

Ingredients

Directions

Prepare the flour

  1. Rub the salt into the rice flour.

  2. Wet the flour with a portion of the milk.

Make the batter

  1. Boil the remaining milk and add the wet flour, stirring constantly until it becomes a thick mush.

  2. Let the mixture cool, then add the yolks of the eggs.

  3. Beat the egg whites until foamy and stir them into the warm mixture.

  4. Add as much rice flour as can be stirred in with a spoon.

Shape and bake

  1. Wet a tablespoon in water, cut out cakes, and place them on a greased baking sheet.

  2. Bake until they are a delicate 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.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Rice + eggtop 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

Rice flour
Forms the bulk of the dough, and when cooked into a mush it sets the drops' structure.
Eggs
Yolks enrich the batter, and foamed whites lighten it and help the drops rise and set.
Milk
Hydrates the flour and cooks into the mush, giving the drops moisture and a tender crumb.

The step that matters

Cooking the milk and wet flour into a mush. Stirring constantly keeps the starch from clumping and scorching, and cooking it thick gelatinizes the starch so the mixture can bind and hold its shape.

“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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