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Rice Griddle Cakes

Rice griddle cakes are made by mixing boiled rice with sour milk, eggs, baking soda, salt, and flour, then cooking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the boiled rice and sour milk.

  2. Add 1 or 2 eggs, baking soda, and salt.

  3. Gradually mix in flour until the batter reaches a suitable thickness.

Cook

  1. Preheat a griddle and pour the batter onto it.

  2. Cook until golden brown on both sides.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Boiled rice
Gives the pancakes body and a tender, slightly grainy texture.
Sour milk
Its acidity reacts with the baking soda to help the pancakes rise and stay tender.
Eggs
Bind the batter and add structure and richness to the pancakes.
Baking soda
Reacts with the acid in the sour milk to produce gas that lifts the batter.
Flour
Adds structure so the batter holds together and sets on the griddle.

The step that matters

Cook until golden brown on both sides. Browning comes from the Maillard reaction between sugars and proteins at the griddle surface. Pancakes cooked too hot may brown outside while the centre stays wet, so medium heat and patience help them cook through.

“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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