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Rice Pancakes

Rice pancakes are made by boiling rice, mixing with eggs, cream, butter, and spices, then frying in lard.

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

Make the batter

  1. Rinse the rice and combine it with water in a pot.

  2. Boil the rice until it reaches a jelly-like consistency.

  3. Let the rice cool, then add the eggs, cream, salt, nutmeg, and melted butter.

  4. Mix well, ensuring the batter is thick but not overworked.

Fry

  1. Heat lard in a frying pan and fry the pancakes, using as little lard as possible.

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Cooked into a jelly-like base that gives the pancakes body and a tender, thick batter.
Eggs
Bind the batter and set during frying, giving the pancakes structure.
Cream
Adds fat and richness, softening the texture of the batter.
Butter
Adds fat and flavour, and helps the pancakes brown in the pan.

The step that matters

Mixing the batter. Overworking the batter can make the pancakes tough and dense, so it should be mixed just until well combined and thick.

“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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