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Rice Waffles

Rice waffles are made by mixing boiled rice with butter, milk, baking soda, eggs, cream of tartar, and flour, then cooking in a waffle iron.

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 ↓

Rice Waffles

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. In a bowl, combine the boiled rice, butter, milk, baking soda, eggs, and cream of tartar.

  2. Add flour gradually until you achieve a thin batter consistency.

Cook

  1. Preheat the waffle iron and pour in the batter.

  2. Cook until golden brown and crisp.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Bind the batter and add structure to the cooked waffles.
Baking soda
Reacts with acidic ingredients to produce gas that lightens the batter.
Cream of tartar
Acidic component that works with baking soda to help the waffles rise.
Butter
Adds fat for richness, tenderness and browning.
Milk
Provides moisture that hydrates the flour and loosens the batter.

The step that matters

Cook until golden brown and crisp. Waffles keep cooking and firming as they cool, so stopping too early leaves a soft, pale center. Cooking until the surface browns lets steam escape and the crust set, which gives crispness.

“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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