Skip to main content
Dessert

Rice Cake

A baked cake made from ground rice, flour, sugar, eggs, rose water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Rice Cake

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rice Cake

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Sift the ground rice, white flour, and powdered sugar together into a bowl.

  2. In a separate bowl, beat the egg yolks until well combined.

  3. Add the sifted mixture to the yolks and mix well.

Whip and fold

  1. In another bowl, add a pinch of salt to the egg whites and beat until very stiff.

  2. Gently fold the beaten egg whites into the yolk mixture.

Bake

  1. Line a deep pan with oiled paper and pour in the batter.

  2. Bake in a preheated oven at 400°F (200°C) for about 20 minutes.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + rosetop 23% of all pairs
    Smell alikelow
    Cooked together245 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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
Whipped whites trap air and lift the batter, while yolks add richness and set the crumb.
Ground rice
Provides the main body and a tender, slightly crumbly structure.
White flour
Adds structure that helps the cake hold its shape while baking.
Powdered sugar
Sweetens the cake and softens the crumb as it dissolves into the batter.

The step that matters

Gently fold the beaten egg whites into the yolk mixture.. Egg whites hold air bubbles that make the cake rise. Vigorous stirring knocks that air out, so the cake comes out dense and flat.

“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.

More rice cake recipes

Almond 6Caraway 4Lemon 3with Almonds 3 See all 171 →

You might also like

Rice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesRice PuddingRice Pudding22 recipesLemon Rice PuddingLemon Rice Pudding19 recipes