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Boston Rice Cakes

Boston Rice Cakes are baked rice cakes made with boiled rice, eggs, butter, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boston Rice Cakes

Ingredients

Directions

Make the batter

  1. Boil 1 cup of rice.

  2. While the rice is hot, stir in the butter and salt.

  3. Beat the egg whites and yolks separately, then mix them into the rice.

  4. Thicken the mixture with flour.

Bake

  1. Bake in muffin rings or on a lightly greased griddle.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Forms the soft, moist body of the cakes and holds the batter together.
Eggs
Add structure and richness, and beaten whites help the cakes rise and become light.
Flour
Thickens the mixture so it sets into a cake rather than staying loose.
Butter
Adds fat for richness and a tender texture and flavor.

The step that matters

Beating the egg whites and yolks separately. Whipped egg whites trap air that lightens the batter. Beating them separately and folding them in gently keeps that air from being lost, so the cakes stay light.

“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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