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Rice Waffles

Rice waffles are made by mixing boiled rice with butter, milk, baking soda, eggs, cream of tartar, and flour, then cooking in a waffle iron.

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

Ingredients

Directions

Make the batter

  1. In a bowl, combine the boiled rice and butter until well mixed.

  2. Add the milk, baking soda, eggs, and cream of tartar, mixing thoroughly.

  3. Gradually add flour to achieve a thin batter consistency.

Cook

  1. Preheat the waffle iron.

  2. Pour the batter into the iron.

  3. Cook 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. 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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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 grainy texture to the waffle.
Butter
Adds fat for richness and helps the waffle brown in the iron.
Milk
Provides the liquid that hydrates the batter and gives it a thin consistency.
Baking soda
Reacts with the acid in the batter to produce gas that lightens the waffle.
Eggs
Add structure and richness, helping the batter set as it cooks.
Cream of tartar
Acts as an acid that works with baking soda to help the waffle rise.

The step that matters

Preheat the waffle iron. A hot iron sets the outside of the batter quickly, creating a crisp, golden crust. Pouring batter into a cool iron can make waffles stick, pale, and soggy.

“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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