Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Simple Rice Cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, mix the ground rice and sugar.
Beat the butter until creamy.
Add the butter to the rice and sugar mixture.
Beat the eggs well.
Add the eggs to the mixture.
Mix everything until well combined.
Bake
Pour the batter into a cake pan or small molds.
Bake for 30 minutes or until golden.
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.
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Rice + buttertop 16% of all pairsSmell alikemoderateCooked together9,645 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + sugartop 26% of all pairsSmell alikelowCooked together8,744 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ground rice
- Provides the bulk of the cake's structure and a tender, slightly grainy crumb.
- Butter
- Adds fat for richness and a tender texture, and carries flavor through the batter.
- Eggs
- Bind the batter and set during baking to give the cake its structure and lift.
- Sugar
- Sweetens the cake and helps the crust take on golden browning in the oven.
The step that matters
Beat the butter until creamy. Beating softened butter traps air in the fat, which helps the batter stay light and even. Butter that is too cold or not beaten enough leaves a denser, less uniform cake.
“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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