Name: Rice Buttermilk Waffles
Ingredients: 3 eggs, separated; 1 teaspoon sugar; 2 cups buttermilk; 6 tablespoons vegetable oil; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup cooked rice

Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Buttermilk Waffles

Ovena hot waffle iron

Ingredients

Directions

Prepare the batter

Beat egg whites with sugar until stiff but not dry in a small mixer bowl; set aside.
Beat egg yolks until thick and lemon-colored in a large mixer bowl. Add buttermilk and oil; beat.
Sift together flour, baking powder, baking soda, and salt; stir into the egg yolk mixture. Beat only until smooth.
Stir in rice; fold in the beaten egg whites.

Bake and serve

Bake in a hot waffle iron until steaming stops and the waffle is golden brown.
Serve with warm maple syrup.

Nutrition, whole recipe (rough)

1056Calories

32 gProtein

28 gFat

165 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Buttermilk + flourtop 8% of all pairs

Smell alikemoderate

Cooked together3,721 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sugar + buttermilktop 9% of all pairs

Smell alikestrong

Cooked together2,973 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + ricetop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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: Whites whipped to foam give the batter lift, while yolks add richness and structure.
Buttermilk: Its acidity reacts with the baking soda to help the waffles rise and turn tender.
All-purpose flour: Provides the starch and gluten that give the waffles their body and structure.
Baking powder: Releases gas during baking, helping the waffles rise and become light.
Vegetable oil: Adds fat that keeps the waffles moist and tender and helps them brown.
Cooked rice: Adds bulk and a slightly chewy, crisp texture to the waffle interior.

The step that matters

Fold in the beaten egg whites. Whites hold air only when whipped to stiff peaks but not dry. Folding gently keeps that air in the batter, so the waffles stay light instead of dense.

“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.

More rice waffles recipes

German 6 See all 92 →

Rice Cake120 recipes

Rice Cream43 recipes

Rice Jelly42 recipes

Rice Pudding22 recipes

Like knowing why a recipe works?

The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.

Prefer an account? Create a free account to save pairings and unlock the full chemistry.

Rice Buttermilk Waffles