Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
The combination of cream and milk creates a rich binder that, when combined with rice, forms a starchy paste as the rice grains release their surface starches. The eggs provide structure through protein coagulation while also acting as an emulsifier to bind the wet and dry ingredients. Frying creates a crispy exterior through the Maillard reaction while the interior remains tender, creating the characteristic textural contrast of successful rice cakes.
Rub into rice the milk and eggs
Mix till smooth
Put out in small cakes with flour enough to form them
Fry
The rice cake mixture can be shaped into cakes up to 4 hours ahead, arranged in a single layer on a parchment-lined baking sheet, covered with plastic wrap, and refrigerated. Fry directly from the refrigerator, adding 1-2 minutes to the cooking time.
Store fried rice cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes to restore crispness. Not recommended for freezing as the texture becomes mushy upon thawing.
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