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Rice Waffles

Rice waffles are a batter of mashed rice, butter, milk, eggs, and flour cooked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. In a bowl, combine the mashed rice and melted butter or lard.

  2. Add the milk and beaten eggs, mixing well.

  3. Gradually add flour until the mixture thickens to a batter consistency.

Cook

  1. Cook in a waffle iron until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Adds body and a tender, slightly chewy crumb to the batter.
Eggs
Bind the batter and set during cooking to give the waffles structure.
Milk
Provides liquid that hydrates the flour and loosens the batter to pourable consistency.
Flour
Thickens the batter and builds the structure that holds the waffle together.
Butter or lard
Adds fat for richness and helps the waffles brown and release from the iron.

The step that matters

Gradually add flour until the mixture thickens to a batter consistency. Flour hydrates and thickens as it is mixed in, so adding it slowly lets you stop at a pourable batter. Too much flour at once makes a stiff batter that cooks up dense and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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