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Dessert

Rice Cakes

Rice cakes are made from boiled rice, eggs, wheat flour, milk, yeast, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Cakes

Ingredients

Directions

Prepare the rice

  1. Boil the rice until soft.

  2. Let the rice cool completely.

Make the batter

  1. Beat the eggs until light.

  2. Mix the beaten eggs with the cooled rice and wheat flour.

  3. Add the milk to create a batter, and mix well.

  4. Incorporate the yeast or yeast powder.

  5. Let the batter rise.

Cook and serve

  1. Cook the batter on a griddle.

  2. Butter the cakes before serving.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Cooked and cooled rice gives the cakes a soft, tender body and bulk.
Eggs
Eggs bind the batter and add structure and richness to the cakes as they set.
Wheat flour
Flour provides the main structure, holding the batter together as it cooks.
Milk
Milk adds moisture and liquid so the flour and rice form a pourable batter.
Yeast
Yeast ferments the batter, producing gas that makes the cakes rise and become airy.

The step that matters

Let the batter rise. Yeast needs time to ferment and produce gas; a batter that is not allowed to rise fully will cook up dense rather than 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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