Skip to main content
Main

Rice Griddle Cakes

A griddle cake made from cooked rice, flour, egg, baking soda, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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. Combine the cooked rice and flour in a bowl.

  2. Add the egg, baking soda, and cream of tartar (or baking powder).

  3. Mix in enough sweet milk to achieve a batter-like consistency.

Cook

  1. Heat a griddle 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.

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. Egg + flourtop 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. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

Egg
Binds the rice and flour together and adds richness to the batter.
Flour
Provides structure so the cakes hold their shape while cooking.
Cooked rice
Adds body and a tender texture to the cakes.
Baking soda
Reacts with the acid in the batter to produce gas that lifts the cakes.
Cream of tartar
Provides the acid that activates the baking soda for rising.

The step that matters

Cook until golden brown on both sides. Cakes cooked on a heat that is too high brown outside before the centre sets, leaving them raw inside. Moderate heat lets the batter cook through while the surface browns evenly.

“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 FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipesRice Flour SoupRice Flour Soup17 recipes