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Ricb Griddle Cakes

A batter of boiled rice, milk, baking powder, salt, and flour cooked on a griddle to form cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Ricb Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the boiled rice and milk.

  2. Add the baking powder and salt, mixing well.

  3. Gradually add flour until the batter is thin.

Cook

  1. Heat a griddle and pour in the 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.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Boiled rice
Adds body and a tender, slightly starchy texture to the batter.
Milk
Moistens the batter and helps it form a pourable consistency.
Baking powder
Releases gas when heated, helping the cakes rise and turn light.
Flour
Thickens the batter and gives the cakes structure as they set.

The step that matters

Cook until golden brown on both sides. Browning comes from heat reacting with sugars and proteins on the surface. Cooking on a steady medium heat lets the centre set before the outside darkens too far.

“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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