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 Pancakes
Ingredients
Directions
Make the batter
Mix the cold boiled rice, milk, and egg yolks in a bowl.
In another bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture to form a batter.
Cook and serve
Preheat a griddle over medium heat and pour batter to form pancakes.
Cook until golden brown on both sides.
While hot, spread with jelly or jam, roll up, trim the edges, and sprinkle with sugar.
Serve immediately.
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.
-
Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Rice + flourtop 16% of all pairsSmell alikemoderateCooked 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
- Cold boiled rice
- Adds body and a soft, tender texture to the batter.
- Egg yolks
- Add richness and help bind the batter together.
- All-purpose flour
- Provides the main structure of the pancakes.
- Baking powder
- Releases gas to lift the pancakes so they rise and stay light.
- Milk
- Hydrates the flour and loosens the batter to a pourable consistency.
The step that matters
Gradually add the dry ingredients to the wet mixture. Adding dry ingredients slowly and mixing gently keeps the batter smooth without lumps. Overmixing develops gluten in the flour, which can make the pancakes tough.
“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.
You might also like
Rice Fritters84 recipes
Steamed Rice48 recipes
Rice Griddle Cakes28 recipes
Rice and Cheese Casserole23 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.