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Rice Pancakes

Rice pancakes made from boiled rice, cream, butter, flour, and fried in lard.

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

Make the batter

  1. Boil the rice in a small quantity of water until it becomes jelly-like.

  2. Let the rice cool, then mix it with the cream, salt, and nutmeg.

  3. Stir in the warmed butter.

  4. Add enough flour to make a thick batter.

Fry

  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. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetic acid (sour, vinegar).

Butter and flour 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

Rice
Cooked into a jelly-like base that gives the pancakes body and a soft, tender texture.
Cream
Adds richness and moisture, making the batter smooth and tender.
Butter
Adds fat and flavour, enriching the batter and helping the pancakes stay tender.
Flour
Provides structure, thickening the batter so the pancakes hold their shape.

The step that matters

Boiling the rice until jelly-like. The rice must be cooked long enough in a small amount of water to break down and turn fully jelly-like. Under-cooked rice stays grainy and will not blend into a smooth, thick batter.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, cream, butter, flour):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Turmericfits less well
  4. Capersfits less well

Fit is the average pairing score against rice, cream, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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