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Pancakes of Rice

Rice pancakes made from boiled rice, cream, eggs, butter, and flour, fried in lard or dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and butter 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 ↓

Pancakes of Rice

Ingredients

Directions

Prepare the batter

  1. Boil the rice in a small amount of water until it reaches a jelly-like consistency.

  2. Let the rice cool, then mix it with the cream, eggs, salt, and nutmeg.

  3. Stir in the warmed butter and add enough flour to achieve a thick batter.

Cook

  1. Fry the pancakes in a small amount of lard or dripping.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetic acid (sour, vinegar).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Rice
Cooked to a jelly-like texture, it gives the batter body and a soft, moist crumb.
Eggs
Bind the batter and set during frying, giving the pancakes structure.
Cream
Adds richness and moisture, making the batter smoother and more tender.
Butter
Adds fat and flavour, and keeps the cooked pancakes tender.
Flour
Thickens the batter so it holds its shape when fried.

The step that matters

Adding flour to a thick batter. Flour must be added gradually until the batter is thick but still pourable. Too little leaves pancakes that spread and fall apart; too much makes them dense and tough, because gluten develops with mixing and extra flour.

“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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