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Rice Pancakes

Rice pancakes made from a smooth rice paste, eggs, milk, cream, and butter, fried and served with powdered sugar and marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 Pancakes

Ingredients

Directions

Make the batter

  1. Boil the rice in the milk until it forms a smooth, stiff paste.

  2. Let it cool, then mix in the beaten eggs, cream, salt, sugar, and flavoring.

  3. Add the clarified butter and beat the batter until smooth.

Fry and serve

  1. Melt dripping or butter in a frying pan.

  2. Fry the pancakes quickly.

  3. Sift powdered sugar over the pancakes.

  4. Serve with cut lemons or orange marmalade.

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. 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. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Boiled in milk to form a thick paste that gives the pancakes body.
Eggs
Bind the batter and set during frying to give structure.
Cream
Adds richness and moisture, softening the texture of the pancakes.
Clarified butter
Adds fat for flavor and helps the pancakes brown and stay tender.

The step that matters

Fry the pancakes quickly. Frying over steady, moderate heat sets the eggs and browns the surface before the inside dries out. Pancakes left too long in the pan turn tough and may scorch.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, milk, egg, cream, sugar, butter. 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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