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Rice Griddle Cakes

Rice Griddle Cakes are made by cooking rice, mixing with butter, flour, salt, eggs, and milk, then baking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 rice

  1. Wash the rice.

  2. Boil the rice until very soft.

  3. Drain the rice.

  4. Stir in the butter.

  5. Let the mixture cool.

Make the batter

  1. Sift the flour over the rice.

  2. Add the salt.

  3. Add the beaten eggs.

  4. Add the milk.

  5. Beat the mixture well until smooth.

Cook

  1. Bake on a griddle until golden brown.

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. Butter + milktop 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. Butter + flourtop 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).

Butter and flour 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
Softened rice gives the batter body and a tender, starchy texture once cooked.
All-purpose flour
Provides structure so the pancakes hold together while cooking.
Eggs
Bind the batter and set during cooking, adding structure and richness.
Milk
Adds moisture that loosens the batter and helps it brown on the griddle.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Beat the mixture well until smooth. Thorough beating spreads the flour and rice evenly through the liquid so no dry pockets remain. Lumps can leave streaks of raw flour and uneven texture in the finished pancakes.

“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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