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Rice Griddle-cakes

Rice griddle cakes are made from boiled rice, sweet milk, eggs, flour, and leavening, then cooked on a griddle and served with butter and preserves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rice Griddle-cakes

Why it works: Milk and butter 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 Griddle-cakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice and let it cool.

  2. In a bowl, mix the sweet milk, egg yolks, and enough flour to create a stiff batter.

  3. Beat the egg whites until frothy and fold them into the batter.

  4. Stir in the baking soda, cream of tartar, and salt.

Cook and serve

  1. Preheat a griddle and pour the batter onto it to cook.

  2. Serve hot with butter and your choice of preserves or jelly.

  3. Roll them up, cut off the ends, sprinkle with sugar, and serve immediately.

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.

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.

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

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Egg whites
Beaten until frothy, they trap air that lightens the batter and helps the pancakes rise.
Baking soda
Reacts with the acid in cream of tartar to produce gas that makes the pancakes rise.
Cream of tartar
Acidic partner to baking soda, releasing gas for lift and balancing the batter's chemistry.
Egg yolks
Add richness and fat, and help bind the batter together for a tender texture.
Flour
Provides the structure that holds the stiff batter together as it cooks.
Rice
Cooked rice adds body and a soft, tender texture to the batter.

The step that matters

Folding in the beaten egg whites. Beaten whites hold air that gives lift. Stirring them in vigorously deflates the foam, so fold gently to keep the batter light and airy.

“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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