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Dessert

Eice Batter-cakes

Rice batter cakes are made by boiling rice, mixing with flour, eggs, milk, and salt, then frying on a greased griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Eice Batter-cakes

Ingredients

Directions

Prepare the batter

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

  2. Stir the cooled rice into the flour.

  3. Beat the eggs and mix them with the milk.

  4. Add the egg-milk mixture to the rice and flour mixture.

  5. If the batter is too thick, add more milk or rice water until it can run off a spoon.

  6. Beat the batter well.

Cook and serve

  1. Pour the batter onto a greased hot griddle.

  2. Cook the batter until golden brown.

  3. Serve hot with butter.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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 mixed into the batter, it gives the cakes a tender, moist body.
Flour
Forms the main structure of the batter, holding the cakes together as they cook.
Eggs
Bind the batter and help set the cakes as they cook through.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Adjusting the batter's thickness. Flour and rice absorb liquid, so a batter that is too thick cooks up dense and heavy. Thinning it with milk or rice water until it runs off a spoon gives light, even 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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