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Rice Cakes

Rice Cakes are a batter of flour, butter, milk, rice, eggs, and salt, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 Cakes

Ingredients

Directions

Make the batter

  1. Beat the yolks of the eggs in a bowl.

  2. Add the boiled rice, salt, half of the milk, melted butter, and flour; mix thoroughly.

  3. Stir in the remaining milk.

Finish and cook

  1. Whisk the egg whites until stiff peaks form and gently fold them into the batter.

  2. Bake on a griddle until golden brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Eggs
Yolks enrich the batter, and whipped whites add lift and a lighter texture.
All-purpose flour
Provides the starch and gluten that give the cakes their body and structure.
Butter
Adds fat for richness, tenderness, and golden browning on the griddle.
Milk
Hydrates the flour and rice, giving the batter its pourable moisture.
Boiled rice
Adds soft body and moisture to the batter, giving the cakes a tender crumb.

The step that matters

Folding in the egg whites. Whites whipped to stiff peaks trap air that makes the cakes rise. Overmixing or stirring them in deflates the foam, leaving dense cakes.

“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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