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Rice Griddle Cakes

Rice Griddle Cakes are thin batter cakes made from cooked rice, eggs, milk, baking powder, salt, and flour, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. Drain the cooked rice and mash it with a spoon until the grains are well broken up.

  2. In a bowl, combine the mashed rice, eggs, milk, baking powder, and salt.

  3. Add flour gradually until the mixture forms a thin batter.

Cook the cakes

  1. Heat a griddle.

  2. Pour batter onto the griddle to form cakes, cooking until golden brown on both sides.

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

Cooked rice
Provides the bulk and a tender, slightly grainy texture to the cakes.
Eggs
Bind the batter and help the cakes set as they cook.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Baking powder
Releases gas that lifts the cakes and makes them lighter.
Flour
Thickens the batter and gives the cakes structure.

The step that matters

Add the flour gradually. Flour should be added a little at a time so the batter reaches a thin, pourable consistency without becoming lumpy or too thick. Too much flour makes the cakes dense and tough.

“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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