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Rice

A dish of boiled rice mixed with sugar and salt, rolled thin, cut, and baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rice

Ingredients

Directions

Make the rice

  1. Combine rice, sugar, salt, and water in a saucepan and bring to a boil.

  2. Reduce heat and steam for 2 hours with the lid on until water is absorbed and rice is soft.

Shape and cook

  1. Sprinkle flour on a surface, turn the rice onto it, and let it cool.

  2. Divide the rice into six parts and roll each part out very thin.

  3. Cut each rolled part into three pieces and bake on a hot griddle.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

What each ingredient does

Rice
Forms the body of the cakes; cooking softens the grains so they can be pressed and rolled.
Flour
Dusted on the surface so the sticky rice does not adhere while it is rolled out.
Sugar
Adds a little sweetness to the rice.

The step that matters

Rolling the rice thin. Rice must be cooled enough to handle but still pliable; if it is too cold or stiff it cracks, and if the rolled pieces are thick they stay doughy in the centre while the outside over-browns on the griddle.

“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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