Skip to main content
Baking

Rice Waffles

Rice waffles are a batter of boiled rice, eggs, butter, sour milk, baking soda, and flour, baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the batter

  1. Separate the grains of rice.

  2. Cream the butter and beat the eggs.

  3. Stir the rice, butter, and eggs together.

  4. Dissolve the baking soda in a little warm water and stir it into the sour milk.

  5. Add the milk mixture to the rice mixture.

  6. Stir in enough flour to make a thick batter.

Bake and serve

  1. Preheat and grease the waffle irons with butter.

  2. Fill the irons three-quarters full and bake until golden, turning carefully.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 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

Boiled rice
Adds body and a tender, slightly chewy texture to the waffle crumb.
Eggs
Bind the batter and add structure as the waffles set.
Sour milk
Its acidity reacts with the baking soda so the batter rises and lightens.
Baking soda
Reacts with the acidic sour milk to produce gas that leavens the waffles.
Butter
Adds richness and flavour and helps the waffles brown in the iron.
Flour
Provides structure so the batter holds together as a thick batter.

The step that matters

Turning the waffles carefully. The batter is thick and not fully set when first poured, so turning too early or roughly can tear the waffle. Letting the surface firm and brown first gives it enough structure to lift out and turn cleanly.

“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