Indian Ricegrass Scientific Name and Savory Cakes

Indian ricegrass’s scientific name is Achnatherum hymenoides; older references may call it Oryzopsis hymenoides. Despite its common name, it is a grass native to western North America, not a type of rice from India, and these savory skillet cakes are a practical way to cook with its commercially milled flour.

Ingredients

½ cup (60 g) Indian ricegrass flour, preferably food-grade and finely milled
1 cup (125 g) all-purpose flour
2 teaspoons (8 g) baking powder
¼ teaspoon (1 g) baking soda
½ teaspoon (3 g) fine salt
½ teaspoon (1 g) ground cumin
1¼ cups (300 ml) buttermilk
2 tablespoons (30 ml) neutral oil or melted butter, for the batter
2 scallions (about 30 g), thinly sliced
1–2 tablespoons (15–30 ml) neutral oil, for greasing the skillet as needed

Instructions

Prepare the pan and scallions. Set a large nonstick or well-seasoned skillet over medium-low heat. Slice the scallions while the pan warms, and measure the ingredients. The cakes cook best over moderate heat: a pan that is too hot can brown the outside before the centers set.
Combine the dry ingredients. In a medium bowl, whisk the Indian ricegrass flour, all-purpose flour, baking powder, baking soda, salt, and cumin until evenly mixed. Breaking up flour lumps now helps avoid dry pockets in the finished cakes.
Make the batter. Pour the buttermilk and 2 tablespoons (30 ml) oil or melted butter into the dry ingredients. Stir just until no large dry patches remain, then fold in the scallions. The batter should be thick but spoonable; a few small lumps are fine. Avoid vigorous mixing, which can make the wheat-flour cakes chewy.
Check the skillet. Add a thin film of oil to the warm pan. Drop in a small spoonful of batter; it should sizzle gently and begin to set without immediately darkening. If it browns in seconds, lower the heat and give the pan a minute to cool.
Cook the cakes in batches. Spoon about ¼ cup (60 ml) batter per cake into the skillet, leaving space between them. Cook for about 2 minutes, until bubbles appear on top and the edges look set. Flip and cook for 1–2 minutes more, until golden and cooked through. Repeat with the remaining batter, adding a little oil between batches if the pan looks dry. This makes about 8 small cakes and takes roughly 18 minutes in four batches.
Serve warm. Transfer the cakes to a plate as they finish. If you need to hold a batch briefly, keep it loosely covered rather than stacking it tightly, which can trap steam and soften the browned surfaces.

Tips

Buy flour intended for food. Indian ricegrass is a grass in the Poaceae family, and its small seeds have been used as food. For this recipe, choose commercially sold, food-grade Indian ricegrass flour from a supplier that identifies the ingredient. Do not grind seeds gathered from roadsides or unknown locations; identification, cleanliness, and possible chemical exposure are hard to verify.
Keep the wheat flour in the blend. Ricegrass flour does not provide the same gluten structure as wheat flour, so using it alone can make these cakes fragile or sandy. The 1:2 ratio of ricegrass flour to all-purpose flour gives a noticeable earthy, toasted-grain flavor while helping the cakes hold together. If your ricegrass flour is coarse, sift it before measuring.
Adjust batter thickness gradually. Different flour grinds absorb liquid differently. If the batter is so stiff that it will not fall from a spoon, stir in extra buttermilk 1 tablespoon (15 ml) at a time. If it spreads like a thin crepe batter, add all-purpose flour 1 tablespoon (about 8 g) at a time. Let each adjustment mix in before adding more.
Use moderate heat and avoid pressing. A steady medium-low setting gives the centers time to cook before the surfaces become too dark. Do not press the cakes with a spatula after flipping; pressing squeezes out moisture and does not make them cook faster. Wipe out any scorched crumbs between batches.

Serving Suggestions

Serve the cakes hot as a savory breakfast, a light lunch, or a side dish alongside soup. Their mild, nutty flavor works well with plain yogurt or sour cream, sliced avocado, a spoonful of tomato relish, or a squeeze of lemon. For a simple plate, add a crisp salad of cucumber, tomato, and herbs; the fresh, acidic vegetables balance the warm cumin and browned edges.

For a more filling meal, serve two cakes per person with lentils, roasted vegetables, or a bowl of bean soup. A fried or poached egg can be offered separately as a topping, but cook egg dishes to a safe minimum internal temperature of 160°F (71°C) according to USDA FSIS guidance. If serving a group, put toppings on the table so each person can choose, and keep the cakes warm only briefly to preserve their texture.

Variations

Make them dairy-free: Use an unsweetened plain plant-based milk in place of buttermilk, then stir 1 tablespoon (15 ml) lemon juice into it and let it stand for 5 minutes before using. It will not taste exactly like cultured buttermilk, but the acidity helps the baking soda work. Choose neutral oil rather than butter.

Add vegetables: Fold in up to ½ cup (about 60 g) finely grated zucchini, squeezed very dry, or ⅓ cup (about 50 g) thawed corn. Extra moisture can make the cakes soft, so drain vegetables well and cook the cakes a little longer over low heat if their centers still seem damp.

Change the seasoning: Replace the cumin with ½ teaspoon (1 g) dried thyme or smoked paprika, or add 1 tablespoon (about 4 g) chopped fresh cilantro. Keep additions modest so the distinctive grain flavor remains noticeable. A pinch of black pepper or chili flakes adds warmth without changing the method.

Use another flour if needed: If Indian ricegrass flour is unavailable, make the recipe with 1½ cups (about 190 g) all-purpose flour total. The cakes will still work, but they will not have the same flavor or contain Indian ricegrass. Do not substitute uncooked rice or whole ricegrass seeds for the flour; their texture and cooking requirements are different.

Storage and Reheating

Cool leftover cakes promptly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Separate layers with baking paper if you want to prevent sticking. For longer storage, freeze the cooled cakes in a sealed freezer-safe container for up to 2 months for best quality; thaw them in the refrigerator or reheat them directly from frozen.

Reheat in a lightly oiled skillet over low heat, turning once, until hot throughout. A toaster oven also restores some surface crispness. If using a microwave, cover the cakes loosely and heat in short intervals so they do not dry out. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center of a thicker cake with a food thermometer. Refrigerate any reheated portions that remain within 2 hours, and avoid repeatedly warming the same batch.

Frequently Asked Questions

What is the scientific name of Indian ricegrass?
Achnatherum hymenoides is the scientific name commonly used today. You may also encounter Oryzopsis hymenoides in older books, plant lists, or seed references; it is an older name for the same species, not a different kind of ricegrass.

Is Indian ricegrass actually rice?
No. It is a grass, not a member of the rice genus Oryza. The common name refers to its small, grain-like seeds. It grows naturally in parts of western North America, and the name does not mean the plant originated in India.

Can I cook whole Indian ricegrass seeds in this recipe?
No. This recipe is designed for finely milled flour. Whole seeds have a different size and texture and will not soften or bind into the batter in the same way. Look for flour specifically labeled Indian ricegrass flour, and follow the supplier’s instructions if you are preparing whole seeds for another use.

Where can I find Indian ricegrass flour?
It may be available through specialty grain, Indigenous-food, or native-seed food suppliers, though availability varies by location. Check that the product is intended for eating and that the label clearly identifies the flour. If you cannot find it, all-purpose flour works as the recipe’s substitute, with a milder flavor and without the ricegrass component.

Are these cakes a traditional Indigenous recipe?
This particular skillet-cake formula is a modern, practical adaptation, not a claim to represent one traditional recipe or community. Indian ricegrass seeds have food uses in Indigenous traditions of western North America, but ingredients and preparation methods vary among communities. For cultural or historical detail, seek sources from the specific Indigenous nations connected to the region and food tradition.

Why are my cakes dense or crumbly?
Dense cakes usually come from overmixing, old baking powder, or cooking over heat that is too low for too long. Crumbly cakes can result from using only ricegrass flour, measuring too much flour, or using a coarse grind. Keep the wheat flour in the blend, stir only until combined, check that the leavening is fresh, and loosen a very stiff batter with a little extra buttermilk.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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