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Rice Griddle Cakes

Rice griddle cakes are thin batter cakes made from rice, milk, and flour, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and rice 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. Combine milk, rice, salt, baking powder, egg, and sugar in a bowl.

  2. Add flour gradually until the mixture is a thin batter.

Cook and serve

  1. Heat a griddle over medium heat.

  2. Pour batter onto the griddle to form large cakes.

  3. Cook until golden brown on both sides.

  4. Stack the cakes on a plate, butter them well, and cut into wedges.

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 + ricetop 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Milk
Provides liquid that hydrates the flour and loosens the batter.
Egg
Adds structure and binds the cakes as they set on the griddle.
Baking powder
Releases gas that lifts the cakes so they stay light rather than dense.
Well-cooked rice
Adds body and a soft, tender crumb to the cakes.
Sugar
Adds sweetness and helps the cakes brown evenly on the griddle.

The step that matters

Add flour gradually until the batter is thin. Adding flour in small amounts lets you judge the consistency. Too much flour at once makes the batter thick and lumpy, producing dense cakes that do not spread or cook through 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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