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Dessert

Rice Griddle-cakes

Rice pancakes made from boiled rice, sweet milk, eggs, and flour, cooked on a griddle and served with preserves and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Rice Griddle-cakes

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle-cakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice and let it cool.

  2. In a bowl, mix the cooled rice with sweet milk, egg yolks, and enough flour to create a stiff batter.

  3. Beat the egg whites until frothy and fold them into the batter.

  4. Stir in the baking soda, cream of tartar, and salt.

Cook and serve

  1. Heat a griddle and pour the batter to form cakes.

  2. Roll them up.

  3. Cut off the ends.

  4. Sprinkle with sugar.

  5. Serve hot with preserves or jelly.

  6. Serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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
Adds body and a tender, starchy crumb to the batter.
Egg yolks
Enrich the batter and add richness and tenderness.
Egg whites
Whipped to froth, they lighten the batter and help the cakes rise.
Baking soda
Reacts with the acid in the batter to produce gas for rising and light texture.
Cream of tartar
Provides acidity that activates the baking soda and stabilizes the whipped whites.
Flour
Provides structure so the batter holds together as a stiff batter on the griddle.

The step that matters

Folding in the beaten egg whites. Whites deflate if overmixed or stirred vigorously, losing the air that lightens the cakes. Fold gently until just combined so the batter keeps its rise.

“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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