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Rice Griddle-cakes

Griddle cakes made from cold boiled rice, flour, eggs, sour milk and baking soda, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Griddle-cakes

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle-cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the cold boiled rice, flour, salt, and baking soda.

  2. Add the beaten eggs and enough sour milk to create a batter. Mix until smooth and well combined.

Cook the cakes

  1. Heat a griddle over medium heat and pour batter to form cakes.

  2. Cook until golden brown on both sides.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Cold boiled rice
Adds body and a tender, slightly chewy texture to the cakes.
Flour
Provides the main structure that holds the cakes together.
Eggs
Bind the batter and add richness and structure as they set.
Baking soda
Reacts with the sour milk's acidity to lift the cakes and aid browning.
Sour milk
Supplies moisture and acidity that activates the baking soda.

The step that matters

Cook until golden brown on both sides. The griddle should be at medium heat so the outside browns evenly while the centre cooks through. Too hot and the surface scorches before the inside sets; too cool and the cakes soak up fat and turn pale and doughy.

“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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