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Rice Griddle Cakes

Rice pancakes made by boiling rice in milk, adding flour, eggs, and salt, then baking on a griddle.

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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. Boil the rice in milk until soft.

  2. While hot, stir in a little rice flour or cornmeal.

  3. Let the mixture cool.

  4. Add the eggs and salt.

Cook

  1. Bake small, thin cakes on a griddle.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole rice
Cooked soft in milk, it forms the bulk of the batter and gives the pancakes body.
Milk
Softens the rice as it cooks and adds moisture to the batter.
Rice flour or cornmeal
Stirred into the hot rice, it thickens the mixture and helps it hold together.
Eggs
Bind the batter and help set the cakes as they cook.

The step that matters

Let the mixture cool before adding the eggs. Eggs scrambled by very hot mixture won't blend smoothly into the batter and can leave cooked flecks. Cooling first lets the eggs mix in evenly and set properly on the griddle.

“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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