Name: George Washington's Rice Waffles
Ingredients: 1 cup sifted flour; 2 teaspoons baking powder; 2 tablespoons sugar; 3/4 teaspoon salt; 2 egg yolks, beaten; 1 cup milk; 2 tablespoons melted butter or margarine; 1 cup cooked rice; 2 egg whites, beaten stiff but not dry; Honey-Maple Syrup:; 1/2 cup honey; 1/2 cup maple syrup; 1/2 teaspoon caraway seed (optional); 1 teaspoon ground cinnamon; 2 tablespoons butter or margarine

Why it works: Milk and butter 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 ↓

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + ricetop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + honeytop 10% of all pairs

Smell alikemoderate

Cooked together1,336 recipes

Shared aroma: ethyl octanoate (fruity).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + honeytop 14% of all pairs

Smell alikemoderate

Cooked together2,327 recipes

Shared aroma: anethole (sweet, anise).

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

Egg whites: Beaten stiff, they trap air and give the waffles a light, airy lift.
Baking powder: Releases gas in the batter, helping the waffles rise and turn tender.
Cooked rice: Adds body and a slightly chewy, crisp-edged texture to the waffles.
Egg yolks: Enrich the batter and help bind it, adding richness and structure.
Melted butter or margarine: Adds fat for flavor and tenderness in the batter.
Honey: Adds sweetness and moisture to the syrup.

The step that matters

Fold in rice and egg whites. Egg whites beaten stiff but not dry hold air that gives lift. Overmixing or deflating them while folding makes the waffles dense, so fold gently and only until combined.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Honey	1 tbsp (21g)	64
Maple Syrup	1 tbsp (20ml)	52
Sugar	1 tbsp (12.5g) granulated	49
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Syrup	not in our table	0
Caraway Seed	not in our table	0

George Washington's Rice Waffles