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Dessert

Rice Cakes

Rice cakes are a baked dish 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: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Cakes

Ingredients

Directions

Prepare the rice

  1. Pick and wash the rice, then boil it until very soft and drain.

  2. Stir in the butter and let it cool.

  3. Sift the flour and salt over the cooled rice.

Make the batter

  1. Beat the yolks of the eggs until light.

  2. Gradually stir in the milk.

  3. Add the beaten egg whites. Mix well.

  4. Beat the mixture vigorously.

  5. Bake in muffin rings or waffle irons.

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

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Softened rice forms the body of the cakes and gives them a tender crumb.
Butter
Adds fat for richness and a tender texture in the finished cakes.
Flour
Provides structure that holds the cakes together as they set.
Eggs
Yolks enrich and bind the batter, while beaten whites lighten it and help it rise.
Milk
Supplies liquid that hydrates the flour and rice into a pourable batter.

The step that matters

Beat the egg whites in before baking. Beaten egg whites trap air that expands in the heat, so the batter needs to be mixed gently yet thoroughly to keep that lift for a light 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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