Skip to main content
Main

Rice Pancakce

A batter of boiled rice, eggs, cream, butter, and spices fried into pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Rice Pancakce

Ingredients

Directions

Make the batter

  1. Boil rice in water until it reaches a jelly-like consistency.

  2. Let it cool, then add eggs, cream, salt, nutmeg, and melted butter.

  3. Mix well, ensuring the batter is thick but not overworked.

Fry

  1. Heat lard in a pan and fry the pancakes, using as little lard as possible.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rice
Provides body and structure as its starch swells and thickens into a jelly-like base.
Eggs
Bind the batter and set during frying to hold the pancake together.
Cream
Adds moisture and richness, keeping the pancakes tender.
Butter
Contributes fat for flavour and a soft, tender texture.

The step that matters

Boiling the rice to a jelly-like consistency. The rice must cook until its starch breaks down into a smooth, thick mass. Grains left firm will not bind the batter, so the pancakes may crumble or turn out grainy.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes