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Rice Pancakes

Rice pancakes made with boiled rice, cream, eggs, butter, and spices, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Rice Pancakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice in a small amount of water until it becomes jelly‑like.

  2. Allow the rice to cool, then mix it with the cream, eggs, salt, and nutmeg.

  3. Melt 8 ounces of butter until warm and stir it into the mixture.

  4. Add more butter until the batter reaches a thick consistency.

Cook

  1. Fry the pancakes in a small amount of lard.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rice
Cooked until jelly-like, it thickens the batter and gives the pancakes a tender body.
Eggs
Bind the batter and set during frying, giving the pancakes structure.
Cream
Adds moisture and richness, softening the texture of the pancakes.
Butter
Adds fat and flavour, and extra butter thickens the batter to the right consistency.

The step that matters

Add more butter until the batter reaches a thick consistency. Fat coats the proteins and starch, so adding butter gradually lets you judge thickness. Too little leaves the batter thin and spreading, while too much makes the pancakes dense and greasy.

“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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