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Rice Cakes

A baked dish made from boiled rice, eggs, wheat flour, milk, and yeast, served with 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

  1. Boil the rice until soft.

  2. Let the rice cool completely.

  3. Beat the eggs until light.

  4. Mix the beaten eggs with the rice and flour.

Make the batter

  1. Add the milk to create a batter and mix it well.

  2. Incorporate the yeast into the batter.

  3. Let the batter rise.

Cook and serve

  1. Bake the batter on a griddle.

  2. Butter the cakes 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
Adds body and a soft, tender crumb to the cakes.
Eggs
Provide structure and bind the batter as they set.
Wheat flour
Forms the main structure of the batter once cooked.
Milk
Adds moisture and loosens the mixture into a batter.
Yeast
Produces gas that makes the batter rise and gives the cakes lift.

The step that matters

Let the batter rise. Yeast releases gas that lifts the batter. If the batter does not rise fully before cooking, the cakes will likely turn out dense and heavy.

“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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