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Raised Rice Waffles

A waffle made with boiled rice, flour, eggs, yeast, butter, milk, and salt.

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 ↓

Raised Rice Waffles

Ingredients

Directions

Make the batter

  1. Mix the boiled rice and flour in a bowl.

  2. Add the beaten eggs, yeast, salt, melted butter, and warm milk, then stir until well combined.

  3. Cover and let the mixture rise overnight.

Bake

  1. In the morning, bake in a waffle iron 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. Flour + buttertop 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).

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

Boiled rice
Adds body and a tender, slightly chewy crumb to the waffles.
All-purpose flour
Provides the main structure that holds the waffles together.
Beaten eggs
Bind the batter and add richness and structure as they set.
Yeast
Ferments the batter overnight, producing gas that makes it rise and gives a light texture.
Melted butter
Adds fat for richness, tenderness, and browning in the waffle iron.
Warm milk
Hydrates the flour and rice and helps the yeast become active.

The step that matters

Letting the batter rise overnight. The yeast needs enough time to ferment the batter; under-rising leaves the waffles dense, while the batter should be covered so it does not dry out or form a skin.

“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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