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Rice Batter Cakes

A batter of boiled rice, eggs, milk, salt, flour, and yeast is baked on a griddle to make rice batter cakes.

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

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 Batter Cakes

Ingredients

Directions

Make the batter

  1. Mash the boiled rice well.

  2. Add the beaten eggs, milk, salt, and enough flour to form a batter.

  3. Stir in the homemade yeast.

  4. Let the batter rise until light.

Cook

  1. Bake 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. 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

Boiled rice
Provides the bulk and body of the batter, giving the cakes a tender, substantial crumb.
Eggs
Add structure and richness, helping the cakes set and hold together on the griddle.
Milk
Adds moisture and helps loosen the batter to a pourable consistency.
Flour
Gives the batter enough body to hold its shape while the cakes cook.
Homemade yeast
Produces gas as it ferments, so the batter rises and the cakes turn out light.

The step that matters

Let the batter rise until light. Yeast needs time to ferment and produce gas; if the batter rises too little the cakes will be dense, and cooking before it is light traps less air in the crumb.

“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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