Skip to main content
Bread

Rice Griddle Cakes

Rice griddle cakes are small, thin cakes made from boiled rice, milk, flour or cornmeal, eggs, and salt, baked on a griddle.

From an old cookbook · modernised transcription
Jump to recipe ↓

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

Prepare 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, mixing well.

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
Softens in milk to form the bulk of the batter, giving body and a tender crumb.
Milk
Cooks the rice until soft and adds moisture and richness to the batter.
Rice flour or cornmeal
Thickens the hot rice mixture, helping it hold together as a batter.
Eggs
Bind the batter and add structure so the cakes hold their shape 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.

You might also like