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German Rice Waffles

A baked waffle made from rice, milk, flour, eggs, yeast, butter, salt, and warm milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 ↓

German Rice Waffles

Ingredients

Directions

Make the batter

  1. Boil the rice in milk until soft.

  2. Remove the rice from heat and stir constantly.

  3. Gradually add flour, beaten eggs, yeast, melted butter, salt, and warm milk.

Rise and bake

  1. Set the batter in a warm place to rise.

  2. Bake in a preheated oven until golden brown.

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 soft in milk, it thickens the batter and gives the waffles a tender crumb.
Eggs
Bind the batter and add structure as the waffles set.
Yeast
Produces gas during the warm rise, leavening the batter so it becomes light.
Flour
Forms the main structure of the batter once its proteins set in baking.
Melted butter
Adds fat for richness, tenderness and golden browning.

The step that matters

Remove the rice from heat and stir constantly. Stirring keeps the cooked rice and milk smooth and evenly distributed, so the batter does not clump or scorch on the bottom of the pan before the flour and eggs are added.

“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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