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Dessert

Rice Griddle-cakes

Rice griddle cakes are baked on a griddle from a batter of cooked rice, milk, eggs, flour, and leavening.

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. Mix the cooled rice with sweet milk, egg yolks, and enough flour to make a stiff batter.

  3. Beat the egg whites until frothy.

  4. Stir in baking soda and cream of tartar.

  5. Add a little salt and fold in the beaten egg whites.

Cook and serve

  1. Bake the batter on a griddle.

  2. Serve hot.

  3. Spread with butter and your choice of preserves or jelly.

  4. Roll them up neatly.

  5. Cut off the ends.

  6. Sprinkle with sugar.

  7. 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

Rice
Cooked rice gives the cakes body and a soft, tender crumb.
Egg yolks
Yolks add richness, fat and colour to the batter.
Egg whites
Beaten whites trap air, helping the cakes rise and stay light.
Baking soda
Reacts with the cream of tartar to release gas, leavening the batter.
Cream of tartar
Acidifies the batter, activating the baking soda and stabilising the whites.
Flour
Provides structure so the batter holds together as a stiff batter on the griddle.

The step that matters

Folding in the beaten egg whites. Folding gently keeps the air trapped in the whites. Stirring or deflating them loses the lift that makes the cakes light, so the batter should be combined with slow, even strokes.

“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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