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Rice Griddle-cakes

Rice Griddle-Cakes are made by mixing boiled rice with milk, flour, eggs, and baking powder, then cooking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Griddle-cakes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Griddle-cakes

Ingredients

Directions

Make the batter

  1. Soak the cooked rice overnight in 1 pint of milk.

  2. In the morning, add the flour, salt, sugar, and melted butter to the soaked rice.

  3. Beat the mixture well.

  4. Add the beaten eggs and the remaining 1 pint of milk mixed with baking powder. Mix until smooth.

Cook

  1. Cook on a griddle until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Boiled rice
Soaked overnight in milk, it softens and adds body and a tender crumb to the batter.
All-purpose flour
Provides the structure that holds the cakes together as they cook.
Eggs
Bind the batter and add structure and richness as they set on the griddle.
Baking powder
Releases gas when heated, helping the cakes rise and turn light.
Butter
Adds richness and flavor, and helps the cakes brown on the griddle.

The step that matters

Cook on a griddle until golden brown. The griddle must be hot enough for the cakes to set and brown on the outside, but not so hot that the outside scorches before the inside cooks through. Browning comes from the Maillard reaction, which needs steady heat.

“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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