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Rice Batter-cakes

A batter of rice, flour, eggs, milk, and salt cooked on a griddle to make golden brown cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 Batter-cakes

Ingredients

Directions

Make the batter

  1. Boil the rice until very soft and let it cool.

  2. Stir the cooled rice into the flour.

  3. Beat the eggs and mix them with the milk.

  4. Add the mixture to the rice-flour mixture.

  5. If the batter is too thick, add more milk or rice water until it can run off a spoon.

  6. Add the salt and beat the batter well.

Cook and serve

  1. Grease a hot griddle.

  2. Drop spoonfuls of batter onto the griddle.

  3. Cook until golden brown.

  4. Serve hot with butter.

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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 soft and mixed in, it gives the pancakes a tender, moist crumb.
Flour
Provides the main structure that holds the pancakes together as they cook.
Eggs
Bind the batter and add structure and richness as they set.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Thinning the batter to the right consistency. If the batter is too thick, the pancakes will be dense and may not spread or cook evenly. Adding milk or rice water until it runs off a spoon gives a pourable batter that cooks through.

“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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