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 ↓
Kice Pan Cakes
Ingredients
Directions
Make the batter
In a bowl, combine the boiled rice, sweet milk, sugar, and salt. Beat thoroughly until free from lumps.
Add flour gradually to form a stiff batter.
Mix in the beaten eggs until well combined.
Fry
Heat fat in a pan and fry the batter until golden brown on both sides.
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked 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
- Boiled rice
- Provides the bulk and soft, tender body of the pancakes.
- Eggs
- Bind the batter and help set the pancakes as they cook.
- Flour
- Thickens the batter into a stiff mixture that holds its shape.
- Sweet milk
- Adds moisture and helps the batter loosen to a smooth consistency.
- Sugar
- Sweetens the batter and promotes browning on the frying surface.
The step that matters
Fry until golden brown on both sides. Sugar in the batter browns quickly, so the heat should be moderate. Too hot and the outside scorches before the centre sets; too cool and the pancakes absorb fat and turn greasy.
“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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