Home › Bread and Bread Making › Rice Griddle-cakes II
Rice Griddle-cakes II
1 cup milk 1 cup warm boiled rice 1/2 teaspoon salt Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter 7/8 cup flour Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.
A soufflé-style griddle cake leavened only by beaten egg white — there is no baking powder here, so the batter must go onto the griddle promptly.
- 7/8 cup flourThat is 1 cup less 2 tablespoons, roughly 110 g. With a cup of cooked rice already supplying bulk, the flour is less than a plain batter would take.
- Warm boiled ricePlain white rice cooked soft and still warm, about 1 cup cooked from a scant 1/3 cup raw. Warm rice absorbs the milk and breaks up into the batter; cold refrigerated rice stays in hard pellets.
- Fold, do not stirThe whites are the only leavening. Fold them in gently with a spatula and cook without delay; a batter left standing will lose air and give flatter, heavier cakes.
- Griddle heatThe recipe specifies none. A moderate heat, rather lower than for a plain flour batter, since the milk, egg and butter here colour and scorch more readily; a drop of water should skitter, not vanish instantly.
- TurningRice cakes are fragile. Wait until the edges look set and the surface has lost its gloss, then turn once; a second flip tears them.
- ButterOnly a tablespoon, added to the milk-and-rice mixture after the yolks; let it cool from the pan rather than adding it hot.
- YieldA dozen or more small cakes, depending on how thickly they are dropped. Serve with butter and syrup, or with sugar and lemon.