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Rice Waffles

A waffle made with cooked rice, butter, flour, eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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

Make the batter

  1. Let the cooked rice cool.

  2. Mix the rice with butter and salt.

  3. Sift in the flour.

  4. Beat the egg yolks and stir them with the milk.

  5. Add the beaten egg whites and mix well.

Bake

  1. Bake immediately in a waffle iron.

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

Cooked rice
Adds body and a slightly crisp, chewy texture to the waffles.
Butter
Adds fat that enriches the batter and helps the waffles brown.
Flour
Provides the structure that holds the batter together as it bakes.
Eggs
Yolks enrich the batter, and beaten whites add air for a lighter texture.
Milk
Adds moisture that hydrates the flour and loosens the batter.

The step that matters

Baking right after adding the beaten egg whites. Beaten egg whites hold air bubbles that give the waffles lightness. The air escapes as the batter sits, so baking immediately keeps the waffles light and crisp.

“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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