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Dessert

Rice Pancakes, Ground

Rice pancakes made from ground rice, milk, butter, eggs, and served with powdered sugar and wine sauce or lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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, Ground

Ingredients

Directions

Make the batter

  1. Mix ground rice with milk in a saucepan.

  2. Stir over medium heat until the mixture thickens, but do not let it boil.

  3. Pour the mixture into a bowl.

  4. Mix in the butter.

  5. Allow the mixture to cool.

  6. Sweeten and flavor as desired.

  7. Incorporate the beaten eggs into the mixture.

Fry and serve

  1. Drop spoonfuls of the batter into hot fat.

  2. Fry until golden brown.

  3. Serve on a white napkin.

  4. Dust with powdered sugar.

  5. Accompany with wine sauce or lemon.

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. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Ground rice
Thickens the milk into a soft base that gives the pancakes body.
Milk
Provides the liquid that the ground rice thickens into the batter.
Butter
Adds richness and fat, contributing flavor and a tender texture.
Eggs
Bind the batter and add structure as they set in the hot fat.

The step that matters

Stir the thickening mixture without boiling. Ground rice thickens as its starch swells in warm liquid. Boiling can scorch the milk on the pan base and leave the mixture lumpy or uneven, so gentle heat and constant stirring give a smooth base.

“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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