Skip to main content
Main

Eice Griddle Cakes

A batter of boiled rice, flour, eggs, and milk cooked on a griddle into cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Eice Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the boiled rice, flour, and salt.

  2. Add the beaten eggs and mix well.

  3. Gradually add milk until the batter reaches a thick consistency.

Cook the cakes

  1. Heat a griddle and pour batter to form cakes.

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

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Boiled rice
Adds body and a soft, tender bite to the batter.
All-purpose flour
Provides the main structure that holds the cakes together.
Eggs
Bind the batter and add richness and structure as they set.
Milk
Hydrates the flour and sets the batter to a thick, pourable consistency.

The step that matters

Cook until golden brown on both sides. Batter must be cooked long enough on each side for the starches and proteins to set, otherwise the centre stays wet and the cakes can fall apart when flipped. Browning comes from the Maillard reaction, which needs steady medium heat rather than a very hot griddle that scorches the outside first.

“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 and Cheese CasseroleRice and Cheese Casserole23 recipesRice Flour SoupRice Flour Soup17 recipes