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Rice Waffles

Rice waffles are made by mixing boiled rice with lard or butter, salt, baking powder, flour, and milk, then cooking in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare

  1. Heat the waffle iron until very hot.

  2. Grease the iron well to prevent sticking.

Make the batter

  1. In a bowl, mix the boiled rice with the lard or butter.

  2. Add salt and baking powder to the mixture.

  3. Gradually incorporate fine dry flour until the batter is smooth.

  4. If the rice is lumpy, warm it with a tablespoon of milk until smooth before adding.

Cook

  1. Pour the batter into the hot waffle iron and cook 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

Boiled rice
Provides body and a tender, moist crumb in the waffle.
Lard or butter
Adds fat for richness and helps the waffles crisp and brown.
Baking powder
Releases gas that lifts the batter so the waffles rise and stay light.
Fine dry flour
Builds structure so the batter holds together while cooking.
Milk
Loosens lumpy rice so the batter blends smoothly.

The step that matters

Pour the batter into the hot waffle iron. Batter poured into a fully heated iron sets quickly on contact, giving a crisp, browned exterior and preventing sticking. A cool iron lets the batter spread and steam, leaving the waffles pale, soft and likely to tear when lifted.

“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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