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Rice Cakes

Rice cakes made from boiled rice, eggs, wheat flour, milk, and yeast, 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: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Cakes

Ingredients

Directions

Prepare the rice

  1. Boil the rice until soft and let it cool completely.

Make the batter

  1. Beat the eggs until light and mix them with the cooled rice and wheat flour.

  2. Add the milk to form a batter and mix well.

  3. Set the batter to rise with the yeast or yeast powder as directed.

Bake and serve

  1. Bake on a griddle and butter 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.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 soft and cooled, it adds body and a tender, moist crumb to the cakes.
Eggs
Beaten until light, they add structure and help bind the batter together.
Wheat flour
Provides the starch and gluten that give the batter its structure.
Milk
Hydrates the flour and rice to form a pourable batter and adds richness.
Yeast or yeast powder
Produces gas as the batter rises, giving the cakes a light, airy texture.

The step that matters

Let the batter rise. Yeast needs time and suitable warmth to produce gas; a batter that is not given enough rise will bake up dense rather than light and airy.

“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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