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Breakfast

Rice Pancakes

Rice pancakes are made by boiling rice, mixing with cream, eggs, butter, flour, and spices, then frying and serving with sugar and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 Pancakes

Ingredients

Directions

Make the batter

  1. Boil the rice in a small amount of water until it becomes jelly-like.

  2. Let the rice cool, then mix it with the cream, eggs, salt, and grated nutmeg.

  3. Stir in the warmed butter and add enough flour to make a thick batter.

Cook and serve

  1. Fry the batter in a little ghee or butter like regular pancakes.

  2. Serve with sugar and lemon juice.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Rice
Cooked until jelly-like, it thickens the batter and gives the pancakes a soft, tender body.
Eggs
Bind the batter and set during frying, giving the pancakes structure.
Cream
Adds richness and moisture, keeping the pancakes soft inside.
Butter
Adds fat and flavour to the batter and helps the pancakes brown when fried.
Flour
Thickens the batter so it holds its shape rather than spreading thin.

The step that matters

Cooling the cooked rice before mixing. Rice boiled until jelly-like is still hot and can scramble the eggs or thin the cream if added too early. Cooling it first keeps the batter smooth and lets the eggs stay emulsified with the cream.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, cream, egg, butter, flour, ghee, sugar):

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Turmericfits about as well
  4. Gingerfits less well

Fit is the average pairing score against rice, cream, egg, butter, flour, ghee, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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