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Rice Waffles

Rice waffles are a batter of cooked rice, butter, flour, eggs, and milk, folded with beaten egg whites, then cooked in a waffle iron.

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

Ingredients

Directions

Prepare the batter

  1. Boil the rice in a small amount of water until tender.

  2. Mash the rice and mix it with the butter while hot.

  3. Add the flour, egg yolks, and enough milk to form a batter.

  4. Beat the egg whites until firm and fold them into the batter just before cooking.

  5. To lighten the batter, pour it back and forth from a height for a few minutes.

Cook the waffles

  1. Preheat the waffle iron and grease it with melted butter.

  2. Pour a large spoonful of batter into the iron and close it.

  3. Cook over a stove or hot coals for 6 to 8 minutes, turning the iron halfway through.

  4. Check if the waffle is golden and releases easily from the iron.

  5. Bake the waffles for about 15 minutes total.

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
Cooked and mashed rice adds body and a tender, slightly chewy crumb to the waffles.
Butter
Adds richness and flavour, and greasing the iron helps the waffles release and brown.
Flour
Forms the main structure that holds the waffle together as it sets.
Egg yolks
Add richness and help bind the batter while contributing to a tender texture.
Egg whites
Whipped and folded in, they trap air that lightens the batter and helps the waffles rise.
Milk
Hydrates the flour and loosens the batter, adding moisture and helping browning.

The step that matters

Fold in the beaten egg whites just before cooking. Whipped egg whites hold air that gives lift. If they are folded in too early or overmixed, they deflate and the waffles turn out denser and flatter.

“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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