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Rice Waffles

Rice waffles are a batter made from cooked rice, flour, eggs, baking soda, and lard or butter, cooked in a waffle iron or griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Waffles

Ingredients

Directions

Prepare

  1. Prepare each ingredient separately.

  2. Beat the eggs until very light.

  3. Dissolve the baking soda completely.

Combine and cook

  1. Combine all ingredients quickly to avoid losing the baking soda's effervescing properties.

  2. Cook the batter in a waffle iron or on a griddle like pancakes.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Beaten until very light, they trap air that adds lift and a delicate structure.
All-purpose flour
Its proteins form gluten, giving the waffles their main structure.
Baking soda
Releases gas bubbles once dissolved, helping the waffles rise and turn light.
Cooked rice
Adds starch and body, giving the batter a slightly tender, distinctive texture.
Lard or butter
Adds fat for richness, tenderness, and golden browning on the cooking surface.

The step that matters

Combine all ingredients quickly. Baking soda releases gas bubbles once it is dissolved and mixed into the batter, and that lift fades as the batter waits. Combining everything quickly and cooking promptly keeps the bubbles in the batter so the waffles rise well.

“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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