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Rice Griddle Cakes

A griddle cake made from boiled rice, butter, flour, eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Prepare the rice

  1. Pick and wash the rice.

  2. Boil the rice until very soft, then drain it.

  3. Stir in the butter and let it cool.

Make the batter

  1. Sift the flour over the rice, then add salt, beaten eggs, and milk.

  2. Beat the mixture well until combined.

Cook

  1. Bake on a griddle until golden brown.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 gives the cakes their soft, tender body.
Eggs
Bind the batter and help set the cakes as they cook.
Wheat flour
Adds starch that gives the batter structure and body.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Butter
Adds richness and fat, contributing flavour and tenderness.

The step that matters

Boil the rice until very soft. Rice that is not soft enough will stay grainy and resist breaking down into the batter, leaving the cakes gritty and uneven in texture.

“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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