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Rice Griddle Cakes

Rice griddle cakes are fried rice batter pancakes made with eggs, milk, flour, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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

Prepare

  1. Boil the rice until tender.

  2. Beat the eggs.

  3. Add the milk and cooked rice.

  4. Sift in the flour, salt, and baking powder. Mix well.

Cook and serve

  1. Fry the mixture on a griddle and serve immediately.

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. Milk + flourtop 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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

Rice
Cooked rice gives the cakes body and a tender, soft crumb.
Eggs
Eggs bind the batter and help set the cakes as they cook.
Milk
Milk moistens the batter and helps it fry to a golden surface.
Flour
Flour adds structure so the batter holds its shape on the griddle.
Baking powder
Baking powder releases gas when heated, helping the cakes rise and lighten.

The step that matters

Fry the mixture on a griddle. Batter that is too thick or a griddle that is too cool or too hot can leave cakes raw inside or scorched outside. Baking powder works best when the batter is cooked soon after mixing, so frying should follow mixing promptly.

“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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