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Dessert

Rice Cake

A sweet baked cake made from rice, cream, sugar, butter, eggs, and rose water or lemon peel, coated with bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Cake

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash the rice well.

  2. Boil the rice in the cream or milk until soft.

  3. Let the rice cool.

Make the mixture

  1. Stir in the sugar.

  2. Stir in the butter.

  3. Stir in the beaten eggs.

  4. Stir in the rose water or lemon peel alternately.

Bake and serve

  1. Butter a mold or deep pan with straight sides.

  2. Coat the inside of the mold with grated bread crumbs.

  3. Pour the mixture into the prepared mold.

  4. Bake at 350°F (175°C) for 45 minutes.

  5. If any cake is left, cut it into slices.

  6. Fry the slices in butter the next day.

  7. Alternatively, roll the mixture into balls.

  8. Dip the balls in a batter of beaten eggs, sugar, and grated bread.

  9. Fry the balls in butter.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Rice
Provides the bulk and body of the cake once cooked soft and set.
Cream or milk
Cooks the rice and adds moisture and richness to the mixture.
Sugar
Adds sweetness and helps the cake brown during baking.
Butter
Adds fat for a tender texture and rich flavor.
Eggs
Bind the mixture and help it set firm when baked.

The step that matters

Letting the rice cool before adding the eggs. Hot rice can scramble the beaten eggs instead of blending them smoothly, which leaves an uneven texture in the baked cake.

“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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