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Dessert

Rice Waffles

Rice waffles are a batter of boiled rice, milk, eggs, lard, baking soda, cream of tartar, salt, and flour cooked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. In a bowl, combine boiled rice and milk.

  2. Beat in the eggs and lard until smooth.

  3. Add baking soda, cream of tartar, and salt; mix well.

  4. Gradually add flour until you achieve a thin batter consistency.

Cook

  1. Preheat your waffle iron and pour in the batter to cook.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Gives the batter body and a tender, slightly crisp-edged texture.
Eggs
Add structure and richness, helping the waffles hold together when cooked.
Lard
Adds fat for tenderness and helps the waffles brown and release from the iron.
Baking soda
Reacts with the acid in the batter to produce gas, helping the waffles rise and lighten.
Cream of tartar
Acts as an acid that works with the baking soda to create lift and a lighter crumb.

The step that matters

Adding the flour gradually to a thin batter. Flour is added slowly so the batter reaches a thin, pourable consistency without becoming lumpy or dense. Too much flour at once makes the batter thick, which can leave waffles heavy and unevenly cooked.

“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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