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Rice Waffles

Rice waffles are a batter made from boiled rice, water, yeast, flour, eggs, salt, and sugar, baked in waffle irons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Waffles

Ingredients

Directions

Prepare the batter

  1. Mash the boiled rice smoothly, gradually moistening it with lukewarm water.

  2. Stir in the dissolved yeast and flour until the batter is stiffer than cake batter and free from lumps.

  3. Let the batter stand in a warm place for 3 hours.

  4. Add the beaten eggs, salt, and sugar, and mix well.

Bake and serve

  1. Bake in well-greased waffle irons until golden brown.

  2. Serve with butter and honey or syrup.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + honeytop 14% of all pairs
    Smell alikemoderate
    Cooked together2,327 recipes

    Shared aroma: anethole (sweet, anise).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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).

Flour and butter 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
Breaks down into the batter and adds body and a soft, tender crumb.
Compressed yeast
Ferments the batter during the standing time, producing gas that lightens the waffles.
All-purpose flour
Forms the structure of the batter and sets the waffle as it bakes.
Eggs
Add structure and richness, helping the waffles hold together and brown.
Sugar
Feeds the yeast and adds sweetness and browning in the golden crust.

The step that matters

Let the batter stand in a warm place for 3 hours. The yeast needs time and warmth to ferment. Too cold or too short a rest leaves the batter dense and the waffles heavy, because the gas that lightens them has not formed.

“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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