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Rice Waffles

Rice waffles are a batter of boiled rice, butter, eggs, baking powder, and flour 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: Butter and flour 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

Make the batter

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

  2. In another bowl, sift together the baking powder and flour.

  3. Beat the eggs.

  4. Add the yolks to the rice mixture.

  5. Just before cooking, fold in the beaten egg whites.

Cook

  1. Pour the batter into a preheated waffle iron and cook until golden.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Yolks enrich and bind the batter, while beaten whites add lightness and structure.
Flour
Its proteins form the framework that holds the waffle together as it sets.
Baking powder
Releases gas when heated, helping the waffles rise and become airy.
Butter
Adds fat for tenderness, richness, and golden browning.
Boiled rice
Adds moisture and a soft, tender body to the batter.

The step that matters

Folding in the beaten egg whites. Beaten whites hold air that makes the waffles light. Fold them in gently and cook right away, because the batter loses its air and rise if it sits or is overmixed.

“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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