Source Attribution
Original Cookbook Name: Big Mama’s Old Black Pot
Published By: Stoke Gabriel Enterprises, Inc.
Year of Publication: 1989
Page Number: 23
Author / Contributor: Ethel Rayson Dixon
Rice Cakes represent the ingenious resourcefulness of Southern soul food cooking—transforming leftover cooked rice into delicate, crispy-edged pancakes that could serve as breakfast, a side dish, or even dessert. This recipe reflects the African American culinary principle of “waste nothing,” where yesterday’s rice becomes today’s special treat. Rice holds particular significance in African American foodways, as enslaved Africans from rice-growing regions of West Africa brought sophisticated knowledge of rice cultivation to the Carolina Low Country, making rice a staple throughout the South.
These tender cakes, lightly sweetened and pan-fried until golden, bridge the gap between bread and dessert—served warm with syrup for breakfast or alongside savory dishes at supper. The instruction to “serve warm syrup over the cakes” suggests the comfort and care that defines Big Mama’s kitchen, where even simple leftovers receive thoughtful finishing touches.
Ingredients
- 1 cup rice (cooked)
- 2 cups cream
- 1-1/2 cups flour
- 1/2 teaspoon salt
- 1-1/4 Tablespoons sugar
- 2 teaspoons baking powder
- 1 egg
- 1 Tablespoon shortening (melted)
Instructions
- Cover cooked rice with 1 cup of cream and let it set overnight.
- Sift dry ingredients. Mix egg, 1 cup cream, and shortening in a separate container.
- Alternating, add small amounts of dry ingredients and the liquid mixture into the rice and cream.
- Drop from a spoon into a hot, greased skillet.
- Allow to brown on one side, then turn only once.
Makes 20-24 cakes
Serve warm syrup over the cakes.
Cooking Tips
The overnight soak of rice in cream is key—it softens the grains and creates a cohesive batter. Use day-old or leftover cooked rice; freshly cooked rice is too moist. If you don’t have time for overnight soaking, let the rice and cream mixture sit for at least 2 hours. The batter should be thick enough to hold its shape when dropped from a spoon—similar to thick pancake batter. If too thick, add a splash more cream; if too thin, add a bit more flour.
Cook the cakes on a hot, well-greased griddle or skillet over medium heat. They should sizzle when the batter hits the pan. The instruction to turn “only one time” is important—over-flipping makes them tough. Each side needs about 2-3 minutes to develop a golden-brown crust. Serve immediately while hot and crispy-edged. Traditional toppings include cane syrup, sorghum, honey, or butter and powdered sugar.
Cultural Legacy
Rice Cakes exemplify the creativity and economy that define African American cooking—taking a leftover staple and elevating it into something special. Rice cultivation in the American South was made possible by the expertise of enslaved West Africans, particularly from rice-growing regions like Sierra Leone and Senegal. This knowledge made rice as fundamental to Southern cooking as cornmeal, appearing in everything from breakfast to dessert.
The technique of soaking cooked rice overnight in cream to create a tender batter shows culinary sophistication—understanding how starches soften and absorb liquid to create better texture. These cakes would have been served at breakfast alongside eggs and sausage, or as a sweet side dish at supper. The yield of 20-24 cakes suggests cooking for family or community, with enough to feed many or to have leftovers for the next meal—always thinking ahead, always stretching ingredients, always making something delicious from what’s on hand.
