Skip to main content
Baking

Rice Waffles

Rice waffles are batter made from boiled rice, butter, salt, flour, eggs, and milk, then cooked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 the rice

  1. Boil the rice and let it cool.

  2. Mix the cooled rice with the butter and salt.

Make the batter

  1. Sift in the flour and add the egg yolks and milk.

  2. Beat the mixture well and fold in the stiffly beaten egg whites.

Cook the waffles

  1. Remove any excess grease before pouring.

  2. Pour the batter into hot waffle irons.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Rice
Adds body and moisture, giving the waffles a tender, substantial crumb.
Butter
Adds fat for richness, tenderness and browning in the iron.
Flour
Provides the starch and gluten network that gives the waffles their structure.
Eggs
Yolks add richness and binding, while whipped whites trap air for lift.
Milk
Supplies liquid that hydrates the flour and keeps the batter loose and moist.

The step that matters

Folding in the stiffly beaten egg whites. The whites are the main source of lift. Folding gently keeps their trapped air intact, while vigorous mixing deflates them and leaves the waffles dense and flat.

“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 →

You might also like

Delicate CakeDelicate Cake246 recipesBoiled FrostingBoiled Frosting69 recipesCitron CakeCitron Cake68 recipesScotch CakeScotch Cake63 recipes