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Rice Cakes

Rice cakes are made from boiled rice, flour, milk, salt, baking powder, and egg, then cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rice Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the cold boiled rice, flour, sweet milk, salt, baking powder, and egg. Mix until well combined.

  2. Preheat a griddle over medium heat.

Cook

  1. Pour batter onto the griddle and cook until golden brown on both sides.

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. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Cold boiled rice
Provides the bulk and a chewy, tender texture in the cakes.
Flour
Gives the batter structure so the cakes hold their shape while cooking.
Egg
Binds the batter together and helps set the cakes as they cook.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Sweet milk
Adds moisture and loosens the batter so it spreads on the griddle.

The step that matters

Cooking on the griddle. The griddle needs to be hot enough to brown the outside, but not so hot that the outside burns before the centre sets. Cooking over medium heat lets the cakes set through and turn golden on both sides.

“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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