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 Griddle-cakes
Ingredients
Directions
Make the batter
Sift together the flour, sugar, salt, and baking powder.
Add the rice, ensuring there are no lumps, along with the beaten egg and milk. Mix until you have a smooth batter.
Cook and serve
Heat the griddle well and pour in the batter to make large cakes.
Cook until nicely browned and serve with maple syrup.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, 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
- All-purpose flour
- Provides the main structure that holds the pancakes together as they cook.
- Egg
- Binds the batter and adds structure and richness to the cakes.
- Baking powder
- Releases gas during cooking so the pancakes rise and become light.
- Milk
- Hydrates the flour and loosens the batter, adding moisture and tenderness.
- Cold boiled rice
- Adds body and a soft, chewy texture to the batter.
The step that matters
Heat the griddle well. A properly hot surface sets the outside of the batter quickly, giving browning and stopping the cakes from spreading or sticking. A cool griddle makes them pale, flat, and gummy.
“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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