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Rice Cakes

Rice cakes made from boiled rice, cornmeal, and raisins, formed into dough and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and raisin work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 565 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rice Cakes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. In a bowl, mix the boiled rice, cornmeal, and chopped raisins.

  2. Add water gradually to form a soft dough.

  3. Roll the dough into small cakes.

Bake

  1. Dust a baking pan with cornmeal to prevent sticking.

  2. Bake the cakes in a preheated oven at 350°F (175°C) until a crust forms.

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 + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Boiled rice
Provides the bulk and starchy body that holds the dough together.
Cornmeal
Gives the cakes a grainy texture and helps them keep their shape.
Raisins
Add sweetness and moisture, and soften slightly during baking.

The step that matters

Add water gradually to form a soft dough. Cornmeal and rice absorb water at different rates. Adding it slowly lets you stop when the dough is soft but still holds its shape. Too much water makes the dough sticky and the cakes spread or collapse in the oven.

“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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