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Rice Pancakes

Rice Pancakes are made by boiling rice in milk, pounding it, adding cream, eggs, and frying until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Pancakes

Ingredients

Directions

Make the rice mixture

  1. Boil the rice in milk until tender.

  2. Strain and pound the rice in a mortar.

  3. Add the cream and mix well.

Cook

  1. Beat the eggs and stir them into the mixture.

  2. Fry the mixture in a pan 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Forms the body of the batter, giving the pancakes their bulk and soft texture once pounded and cooked.
Eggs
Bind the mixture and help it set, giving structure to the pancakes as they cook.
Cream
Adds richness and fat, making the pancakes softer and more tender.
Milk
Cooks the rice until tender and adds moisture to the mixture.
Powdered sugar
Adds sweetness and helps the surface brown during frying.

The step that matters

Fry the mixture in a pan until golden brown. Frying over moderate heat lets the surface brown through the Maillard reaction while the inside sets. Too high a heat browns the outside before the eggs and rice are cooked 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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