Skip to main content
Main

Rice Pancakes

Rice Pancakes are made by simmering rice, mixing with cream, butter, flour, eggs, and spices, then frying and dusting with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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.

Make the batter

  1. Mash the rice very fine and mix in the scalded 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 a pan to form pancakes or fritters.

  2. Dust 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. 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 and, once mashed fine, gives the pancakes a soft, tender body.
Eggs
Bind the mixture and set when fried, giving the pancakes structure.
Flour
Adds body to the batter so the pancakes hold their shape in the pan.
Melted butter
Adds fat for richness and helps the pancakes brown in the pan.
Scalded cream
Adds moisture and richness, softening the batter for a tender texture.

The step that matters

Mash the rice very fine. Lumps of rice will not blend into the batter and can keep the pancakes from binding and holding together when fried. Cooking the rice until very tender and mashing it smooth gives an even batter.

Swap the nutmeg

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

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

Fit is the average pairing score against rice, cream, butter, flour, egg, 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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes