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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

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Rub the salt into the rice flour.

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

  3. Boil the remaining milk.

  4. Add the wet flour to the boiling milk, stirring constantly until it thickens.

  5. Let the mixture cool.

  6. Add the yolks of the eggs.

  7. Beat the egg whites until foamy.

  8. Stir the foamy egg whites into the warm mixture.

  9. Add more rice flour until it can be stirred in with a spoon.

Shape and bake

  1. Wet a tablespoon in water.

  2. Cut out cakes and place them on a greased baking sheet.

  3. Bake at 400°F (200°C) 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 thickened base that holds the drops together and sets when baked.
Milk
Cooks with the flour to form a thick paste and adds moisture to the batter.
Eggs
Yolks enrich the batter, and whipped whites add lightness and help the drops rise.

The step that matters

Add the wet flour to the boiling milk, stirring constantly until it thickens. Constant stirring keeps the starch granules from clumping and scorching on the bottom, so the mixture thickens smoothly into a paste that can be shaped.

“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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