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Rice Pancakes

Rice Pancakes are fried cakes made from cooked rice, cream, butter, flour, eggs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 rice

  1. Simmer the rice in enough water to keep it moist until very tender.

  2. Drain the rice and let it cool uncovered.

  3. Mash the rice very fine.

Make the batter

  1. Mix the mashed rice with the cream, melted butter, flour, salt, and nutmeg or cinnamon.

  2. Add the beaten eggs and mix well.

Fry and serve

  1. Fry the mixture in pancakes or fritters until golden brown.

  2. Sift sugar over the pancakes 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. Flour + nutmegtop 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
Forms the bulk of the batter, giving the pancakes a tender, soft body once mashed.
Eggs
Bind the mixture and set during frying, giving the pancakes structure.
Flour
Adds body to the batter so the pancakes hold their shape while frying.
Melted butter
Adds richness and fat, helping the pancakes brown and taste rich.
Cream
Adds moisture and richness, keeping the batter soft and tender.

The step that matters

Fry until golden brown. Frying over steady, moderate heat lets the surface brown through the Maillard reaction while the centre cooks through. Too hot and the outside burns before the eggs and rice set inside.

“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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