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Rice Gem Cakes

Rice Gem Cakes are batter made from soft boiled rice, flour, butter, eggs, salt, and milk, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Gem Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the soft boiled rice, flour, butter, salt, and beaten eggs.

  2. Add milk gradually until the mixture reaches a batter consistency.

Cook

  1. Preheat a griddle or gem pans and grease them well.

  2. Pour the batter into the prepared pans and bake until golden brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Soft boiled rice
Adds body and a tender, slightly chewy texture to the cakes.
All-purpose flour
Provides structure so the cakes hold together after cooking.
Eggs
Bind the mixture and help set the cakes as they cook.
Butter
Adds fat for richer flavor and a softer crumb.
Milk
Adds moisture and loosens the mixture to a pourable batter.

The step that matters

Add milk gradually until the batter reaches the right consistency. Too much liquid thins the batter so the cakes spread and lose shape, while too little leaves them dense and dry. Adding milk a little at a time lets you stop at the right point.

“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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