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Rice Griddle Cakes

Rice griddle cakes are batter made from boiled rice, milk, flour, eggs, and baking soda, fried on a griddle.

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 rice

  1. Soak the rice in warm water for 1 hour, enough to cover it.

  2. Mash the rice well.

Make the batter

  1. Just before using, mix the rice with the milk, flour, salt, and beaten eggs to make a moderately thick batter.

  2. Stir in the baking soda just before frying.

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. Flour + eggtop 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. Milk + eggtop 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

Cold boiled rice
Provides body and a tender, slightly grainy texture to the batter.
Sour milk
Adds tang and moisture, and its acid reacts with the baking soda.
Flour
Gives the batter structure so the cakes hold together while frying.
Baking soda
Reacts with the sour milk's acid to produce gas that makes the cakes rise.
Eggs
Bind the batter and add structure and richness.

The step that matters

Stir in the baking soda just before frying. Baking soda reacts with the acid in the sour milk right away, releasing gas that lightens the batter. If it sits too long, the gas escapes and the cakes fry up flatter and denser.

“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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