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Dessert

Rice Cakes

A baked dish made from boiled rice mixed with butter, eggs, flour, milk, cream, sugar, salt, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Cakes

Ingredients

Directions

Prepare the rice

  1. Boil the rice in water until soft.

  2. Add the butter and let the rice cool.

Make the batter

  1. Beat the egg yolks and mix in flour, milk, and cream to form a thick batter.

  2. Fold in the beaten egg whites, salt, sugar, and spice.

Cook

  1. Bake the mixture on a griddle.

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. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Rice
Cooked soft and mixed into the batter, it gives the cakes body and a tender crumb.
Eggs
Yolks bind the batter while whipped whites lighten it and help the cakes rise.
Flour
Thickens the batter so it holds its shape rather than spreading on the griddle.
Butter
Adds richness and fat, contributing flavour and a softer texture.
Sugar
Adds sweetness and helps the cakes brown on the griddle.

The step that matters

Fold in the beaten egg whites. Whipped whites hold air that gives the cakes lift. Folding gently keeps that air in; stirring hard deflates the foam and leaves dense cakes.

“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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