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Baking

Rice Waffles

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Waffles

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Prepare

  1. Cook the rice before using.

  2. Separate the eggs and beat the whites until stiff.

Make the batter

  1. In a bowl, mix the rice with the egg yolks, salt, and lard.

  2. Add the milk and enough flour to create a moderately thick batter.

  3. Gently fold in the beaten egg whites and add the baking powder.

Bake

  1. Bake 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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together430 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Walnut + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 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).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Yolks enrich the batter, and whipped whites lighten it for a crisp, airy waffle.
Baking powder
Releases gas in the batter, helping the waffles rise and turn light.
Lard
Adds fat for tenderness and helps the waffles brown in the iron.
Rice
Adds body and a slightly crisp, tender texture to the batter.
Milk
Provides liquid that hydrates the flour and loosens the batter.
Flour
Provides structure that holds the waffle together once baked.

The step that matters

Fold in the beaten egg whites gently. Whipped egg whites trap air that makes the waffles light. Stirring or deflating them vigorously knocks out that air, leaving dense waffles. Fold them in gently, just until combined, and add the baking powder at this stage as the record directs.

Swap the walnut

How well each one fits the dish's main ingredients (milk, rice, egg, flour):

  1. Almondfits better
  2. Milletfits better
  3. Chestnutfits about as well
  4. Walnutthe original

Fit is the average pairing score against milk, rice, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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