Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 14. One of the earliest known cookbooks by an African American author.
Cooked rice acts as a moisture-rich binder that creates exceptionally tender griddle cakes while adding subtle texture. The sour milk's acidity reacts with baking soda to produce carbon dioxide, leavening the batter and creating a light, fluffy interior. Stirring hot rice into the batter helps partially break down the grains and integrate them smoothly, while the starch released acts as an additional thickener and creates a cohesive structure.
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Stir in the rice while hot
Add eggs, milk, flour
Stir in the butter
Add more milk if too thick
Bake on a griddle
The batter can be prepared up to 2 hours ahead and stored covered in the refrigerator. Stir gently before using and thin with additional milk if the batter has thickened during storage. Do not make the batter further ahead, as the leavening power of the baking soda will diminish.
Store cooked cakes in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes in a toaster or on a griddle over medium heat for 1-2 minutes per side. For longer storage, freeze cakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen cakes directly in a toaster or 350°F oven for 8-10 minutes.
