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Rice Cakes

Rice cakes are a baked dish made with rice, eggs, wheat flour, milk, yeast, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Cakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice until soft and let it cool completely.

  2. Beat the eggs until light and mix them with the cooled rice and flour.

  3. Add the milk to create a batter and mix well.

  4. Incorporate the yeast or yeast powder and let the batter rise.

Cook and serve

  1. Bake on a griddle and butter before serving.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Rice
Cooked rice adds body and a soft, tender texture to the batter.
Eggs
Beaten eggs add structure and richness and help bind the batter.
Wheat flour
Flour provides the main structure that sets as the cakes cook.
Milk
Milk hydrates the flour and rice to form a pourable batter.
Yeast
Yeast produces gas as the batter rises, giving the cakes a light, airy crumb.

The step that matters

Let the batter rise fully. Yeast needs time to produce gas that lifts the batter. If the batter is not allowed to rise enough, the cakes will bake up dense and heavy instead of light and airy.

“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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