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Rice Pancakes

Rice pancakes are made by boiling rice, mixing with eggs, cream, butter, salt, nutmeg, and frying until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Rice Pancakes

Ingredients

Directions

Prepare the rice

  1. Boil rice with water until it becomes jelly-like.

  2. Let it cool.

Make the batter

  1. In a bowl, combine cooled rice, eggs, cream, salt, nutmeg, and melted butter.

  2. Mix until the batter is thick, but do not overwork it.

Cook

  1. Fry the batter in a pan 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.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rice
Cooks into a jelly-like base that gives the pancakes their body.
Eggs
Bind the batter and set during frying to hold the pancakes together.
Cream
Adds richness and moisture, softening the texture of the pancakes.
Butter
Adds fat for flavor and helps the pancakes brown in the pan.

The step that matters

Mix the batter until just thick. Overworking the batter can make the pancakes tough and dense, so mix only until it reaches a thick consistency.

“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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