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Kice Waffles

Rice waffles are a batter-based waffle made with boiled rice, eggs, flour, milk, and salt.

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

Kice Waffles

Ingredients

Directions

Make the batter

  1. Beat the eggs well in a large bowl.

  2. Add the flour and salt, mixing until combined.

  3. Incorporate the cooled, boiled rice into the mixture. Stir in the milk until smooth.

Bake

  1. Grease the waffle irons with lard.

  2. Fill the waffle irons with the batter and bake over a hot fire.

Serve

  1. Serve with butter.

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. Flour + milktop 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. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk 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

Eggs
Bind the batter and set into a firm structure as the waffles cook.
Flour
Forms the starch and gluten network that gives the waffles body and holds their shape.
Boiled rice
Adds moisture and a soft, tender texture to the batter.
Milk
Supplies the liquid that loosens the batter so it spreads and cooks through.
Lard
Greases the irons so the waffles release without sticking.

The step that matters

Fill the waffle irons and bake over a hot fire. The irons must be well greased and hot before the batter goes in. Batter poured onto a cool or poorly greased iron sticks and cooks unevenly, while a properly heated iron sets the outside quickly and gives a crisp, evenly browned waffle.

“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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