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Dessert

Rice Griddle-cakes

Rice griddle cakes are sweet cakes made from rice, milk, eggs, and flour, cooked on a griddle and served with butter and preserves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rice Griddle-cakes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Griddle-cakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice and let it cool.

  2. In a bowl, mix the sweet milk, egg yolks, and enough flour to create a stiff batter.

  3. Beat the egg whites until frothy and fold them into the batter.

  4. Stir in the baking soda, cream of tartar, and salt.

Cook and serve

  1. Heat a griddle and pour the batter to form cakes.

  2. Serve hot with butter and your choice of preserves or jelly.

  3. Roll the cakes up neatly, cut off the ends, and sprinkle with sugar before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Egg whites
Beaten until frothy, they trap air that lightens the batter and helps the cakes rise.
Baking soda
Reacts with the acid in the cream of tartar to release gas that leavens the cakes.
Cream of tartar
Acidic partner to the baking soda, producing the gas that makes the cakes rise.
Flour
Provides the structure that holds the stiff batter together as the cakes set.
Egg yolks
Add richness and emulsify the milk and flour, giving a tender, flavorful crumb.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air bubbles in the whipped whites intact. Those bubbles expand in the heat and help the cakes rise, so overmixing would deflate them and leave the cakes dense.

“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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