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Rice Batter Cakes

Rice Batter Cakes are fried cakes made from cooked rice, eggs, flour, milk, and salt.

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

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 Batter Cakes

Ingredients

Directions

Prepare the batter

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

  2. In a bowl, break the eggs and add them to the cooled rice.

  3. Stir in the salt and enough wheat flour to thicken the mixture.

  4. Add milk gradually until you achieve a thin batter consistency.

Fry and serve

  1. Grease a hot griddle and pour the batter to fry quickly.

  2. Butter the cakes and serve them during breakfast or tea.

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. 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

Cooked rice
Forms the body of the pancakes, giving them a soft, tender crumb when cooked very soft.
Eggs
Bind the rice and flour together and help the pancakes set when fried.
Wheat flour
Thickens the mixture so the batter holds together on the griddle.
Milk
Thins the batter to a pourable consistency and adds moisture.
Butter
Adds fat for frying and a rich flavour and light browning on the cakes.

The step that matters

Pour the batter onto a hot, greased griddle. A hot, greased surface sets the outside of the batter quickly so the cakes hold their shape and brown evenly. A cool pan lets the thin batter spread and stick.

“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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