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Rice Cakes

Rice Cakes are baked on a griddle from cooked rice mixed with water or milk, salt, flour, and egg.

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

Rice Cakes

Ingredients

Directions

Make the batter

  1. Boil the rice and let it cool.

  2. Add water or milk to achieve a consistency similar to buckwheat cakes.

  3. Stir in salt and flour.

  4. Beat in the egg.

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

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

  2. Milk + flourtop 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour 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

Cooked rice
Provides the bulk and tender body of the cakes.
All-purpose flour
Builds structure as its proteins and starch set during cooking.
Egg
Binds the batter and adds richness and structure as it sets.
Water or milk
Adds moisture and sets the batter's thickness for spreading on the griddle.

The step that matters

Adjusting the batter's consistency. The liquid determines how thick the batter is. A batter that is too thick cooks unevenly and stays dense, while one that is too thin spreads and won't hold its shape. Matching the buckwheat-cake consistency gives cakes that cook through and brown evenly.

“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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