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Rice Waffles

Rice waffles are batter made from boiled rice, flour, eggs, baking soda, and milk, cooked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. Combine boiled rice, flour, beaten eggs, and baking soda in a bowl.

  2. Add milk gradually until the batter reaches a proper consistency.

Cook the waffles

  1. Preheat waffle iron and grease it well.

  2. Pour batter into the hot waffle iron.

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 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 add structure as they set during cooking.
Flour
Provides the main structure that holds the waffle together.
Baking soda
Releases gas in the batter, helping the waffles rise and brown.
Boiled rice
Adds starch and body, giving the waffles a tender, slightly chewy texture.
Milk
Adds liquid that loosens the batter and moistens the finished waffles.

The step that matters

Preheat and grease the waffle iron. A hot, well-greased iron sets the outside of the batter quickly, so the waffle releases cleanly and browns evenly instead of sticking or tearing.

“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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