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Rice Cakes

Rice cakes made from boiled rice, eggs, milk, flour, and salt, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine cold boiled rice, eggs, milk, flour, and salt.

  2. Stir until you have a smooth batter.

Cook and serve

  1. Heat a griddle over medium-high heat and pour batter to form cakes.

  2. Fry until golden brown on both sides.

  3. Serve with maple syrup for dessert or breakfast.

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

Cold boiled rice
Adds body and a chewy texture to the cakes.
Eggs
Bind the batter and help hold the cakes together.
Flour
Provides structure so the cakes hold their shape while frying.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Frying at medium-high heat. The heat must be high enough to brown the outside through Maillard browning, yet not so high that the surface burns before the centre is cooked through. Turning the cakes once lets both sides brown evenly.

“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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