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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. Gradually add flour until you achieve a thin batter consistency.

Cook

  1. Preheat your waffle iron.

  2. Pour the batter into the waffle iron and cook 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. 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

Boiled rice
Adds body and a tender, slightly chewy texture to the batter.
Eggs
Bind the batter and help set the waffle structure as it cooks.
Baking soda
Reacts with the cream of tartar and batter to produce gas that lightens the waffles.
Cream of tartar
Acidifies the batter, activating the baking soda for lift and stabilising the mixture.
Butter
Adds fat for richness, tenderness and golden browning on the waffle surface.
Milk
Provides liquid that hydrates the batter and contributes to browning.

The step that matters

Pour the batter into the waffle iron and cook until golden brown. Batter poured before the iron is fully preheated will stick and cook unevenly. Baking soda and cream of tartar begin lifting the batter as soon as it is mixed, so it should go into the hot iron promptly. Cooking until golden brown ensures the interior sets rather than staying wet.

“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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