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Rice Griddle Cakes

Rice griddle cakes are made from boiled rice, milk, eggs, and flour, then cooked on a greased griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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. Separate the grains of rice and mix with the warm milk, adding melted butter if the milk is skimmed.

  2. Beat the egg yolks and whites separately, then combine them and add to the rice mixture.

  3. Mix the baking soda and cream of tartar with the flour, then stir into the mixture.

  4. If the batter is not thick enough, add more flour until the right consistency is achieved.

Cook and serve

  1. Grease the griddle and wipe it with a dry cloth before each use.

  2. Bake the cakes smaller than regular pancakes, as they require longer baking.

  3. Serve hot, spread out on the plate, and ensure they are a beautiful 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. 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Eggs
Separated and beaten yolks and whites add structure and lightness to the batter.
Baking soda
Reacts with the cream of tartar to produce gas that helps the cakes rise.
Cream of tartar
Acidifies the batter so it reacts with the baking soda to leaven the cakes.
Flour
Provides the structure that holds the cakes together as they set.
Boiled rice
Adds body and moisture to the batter, giving the cakes a tender texture.

The step that matters

Adding more flour to thicken the batter. A batter that is too thin spreads and cooks flat and fragile, while a thick batter holds its shape and rises. Adjust gradually until it is thick enough to hold its shape.

“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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