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Rice Pancakes

A batter of boiled rice, cream, eggs, and spices fried into golden pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Rice Pancakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice in a small quantity of water until it becomes jelly-like.

  2. Let the rice cool, then mix it with cream, eggs, salt, and nutmeg.

  3. Stir in warmed butter and enough flour to make a thick batter.

Fry and serve

  1. Fry in a small amount of lard or dripping until golden brown.

  2. Drain on paper towels and sprinkle with sugar before serving.

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

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

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

Butter and flour 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

Rice
Cooked to a jelly-like texture, it gives the batter body and a tender crumb.
Eggs
Bind the batter and help set the pancakes as they cook.
Cream
Adds richness and moisture, softening the batter.
Butter
Adds fat for flavour and helps the pancakes brown.
Flour
Thickens the batter so it holds its shape when fried.

The step that matters

Fry until golden brown. Frying in a small amount of fat over moderate heat browns the surface through the Maillard reaction while the thick batter cooks through. Too little fat or too high heat can scorch the outside before the centre sets.

“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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