Skip to main content
Main

Rice Pancakes

Rice Pancakes are fried cakes made from boiled rice, butter, cream, eggs, sugar, salt, and nutmeg.

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

Why it works: Butter and cream 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. Boil the rice until it reaches a jelly-like consistency.

  2. Beat the rice until fine and mix it with the softened butter.

  3. Add the cream, beaten eggs, sugar, salt, and nutmeg to the mixture.

Fry

  1. Heat a small amount of lard or dripping in a pan.

  2. Pour the mixture into the pan and fry until golden brown on both sides.

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. Butter + creamtop 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 + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: acetic acid (sour, vinegar).

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

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

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

What each ingredient does

Rice
Forms the thick body of the batter once boiled and beaten smooth.
Butter
Adds richness and moisture, helping the pancakes stay tender.
Eggs
Bind the batter and set during frying to give the pancakes structure.
Cream
Adds moisture and richness, loosening the batter and softening its texture.
Loaf sugar
Adds sweetness and helps the surface brown during frying.

The step that matters

Frying until golden brown on both sides. The pan needs enough hot fat so the batter sets and browns evenly. Too little heat or fat can leave pancakes pale, greasy, or stuck, while cooking through before browning dries them out.

Swap the nutmeg

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

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

Fit is the average pairing score against rice, butter, cream, 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