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Dessert

Rice Cakes

Rice Cakes made with cooked rice, nut milk, egg, and salt, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Beat the rice, nut milk, and egg yolk until bubbly.

  2. Fold in the stiffly beaten egg whites.

Bake and serve

  1. Bake immediately in cakes on a soapstone griddle.

  2. Serve like any griddle cake.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold cooked rice
Provides the bulk and body of the cakes, holding the batter together.
Nut milk
Adds the liquid that moistens the batter and lets it spread on the griddle.
Egg
Binds the batter, and the whipped whites add lift and a lighter crumb.

The step that matters

Bake immediately after folding in the egg whites. Whipped egg whites trap air that gives the cakes lift. The foam deflates as the batter stands, so waiting weakens the rise and leaves denser 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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