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Rice Griddle Cakes

Rice pancakes made with boiled rice, eggs, milk, flour, salt, and baking powder, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Boil the rice until tender.

  2. In a bowl, beat the eggs and add the milk and cooked rice.

  3. Sift in the flour, salt, and baking powder, and mix until combined.

Cook and serve

  1. Fry the mixture on a hot griddle until golden brown on both sides.

  2. 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.

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

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 pancakes body and a soft, tender bite.
Eggs
Eggs bind the batter and help set the pancakes as they cook.
Milk
Milk adds moisture and loosens the batter to a pourable consistency.
All-purpose flour
Flour provides structure so the pancakes hold together when fried.
Baking powder
Baking powder releases gas in the batter, helping the pancakes rise and become light.

The step that matters

Fry on a hot griddle until golden brown on both sides. A griddle that is not hot enough lets the pancakes absorb fat and cook slowly, leaving them pale and dense. Sufficient heat sets the batter quickly and drives browning, which adds flavour and colour.

“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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