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Dessert

Rice Griddle Cakes

Rice pancakes made from mashed rice, milk, eggs, and flour, cooked on a griddle and served with sugar and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the mashed rice, milk, eggs, and flour until smooth.

  2. Stir in the baking powder.

Cook and serve

  1. Preheat a griddle and grease it with butter.

  2. Pour small amounts of batter onto the griddle to form cakes.

  3. Cook until golden brown on both sides.

  4. Serve warm with a sprinkle of sugar and nutmeg.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Cooked rice
Adds body and a soft, tender crumb to the batter.
Eggs
Bind the batter and help set the cakes as they cook.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Flour
Gives the batter structure so the cakes hold their shape.
Milk
Thins the batter and adds moisture and richness.

The step that matters

Cook until golden brown on both sides. Pancakes cooked on a moderate griddle brown evenly and set through the center. Flipping too early leaves them doughy or tears them, so wait for bubbles and a set edge before turning.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, milk, egg, flour, butter, sugar):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Turmericfits less well
  4. Capersfits less well

Fit is the average pairing score against rice, milk, egg, flour, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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