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
Boil the rice in milk until soft.
While hot, stir in a little rice flour or cornmeal.
Let the mixture cool.
Add the eggs and salt, mixing well.
Cook
Bake small, thin cakes on a griddle.
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 + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + eggtop 28% of all pairsSmell alikemoderateCooked 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.
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