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 ↓
Waffles, Rice
Ingredients
Directions
Prepare the rice and batter
Boil the rice until tender, then let it cool.
In a bowl, beat the eggs well.
Add the cooled rice, flour, and salt to the eggs.
Mix in enough sweet milk to create a soft batter.
Bake the waffles
Grease the waffle irons with a small piece of lard.
Preheat the waffle irons to the proper heat.
Fill the irons with batter and bake, turning once or twice.
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked 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 baking.
- All-purpose flour
- Provides the starch and gluten that give the waffles their body.
- Rice
- Adds a tender, slightly granular texture to the batter.
- Sweet milk
- Adds moisture so the batter reaches a soft, pourable consistency.
- Lard
- Greases the irons so the waffles release cleanly and brown at the surface.
The step that matters
Fill the irons with batter and bake, turning once or twice.. Batter must be spread enough to fill the grid while the iron is at proper heat. Turning helps the waffle cook evenly on both sides, so it sets and browns without sticking or burning.
“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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