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Dessert

Rice Griddle Cakes

Rice griddle cakes are a batter of cooked rice, milk, yeast, eggs, sugar, salt, and flour, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice in water until nearly absorbed.

  2. Add the milk and cook until the rice is very soft.

  3. Let the mixture cool, then add the soaked yeast, eggs, sugar, salt, and flavoring.

  4. Stir in enough flour to make a suitable batter.

  5. Let the batter rise until very light.

Cook

  1. Cook on a soapstone griddle.

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. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Rice
Cooked soft and blended into the batter, giving the cakes body and a tender crumb.
Yeast
Ferments the batter so it rises and becomes light before cooking.
Eggs
Add structure and richness, helping the batter hold together on the griddle.
Milk
Softens the rice and adds moisture and richness to the batter.
Flour
Thickens the batter to a workable consistency and gives the cakes their structure.

The step that matters

Let the batter rise until very light. Yeast needs time to ferment and trap gas in the batter. If the batter is under-risen, the cakes will be dense; the rise is what makes them light.

“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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