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Rice Waffles

Rice waffles are batter made from cooked rice, flour, eggs, salt, milk, and yeast, then baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. Boil the rice until very soft and mash it finely.

  2. In a bowl, combine the mashed rice, flour, eggs, salt, and enough milk to create a batter, then add the yeast and mix well.

  3. Let the batter rise until it is light and fluffy.

Bake

  1. Preheat the waffle iron.

  2. Bake the batter 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked 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

All-purpose flour
Provides the main starch structure that holds the waffle together as it cooks.
Eggs
Add structure and richness, helping the batter set and brown in the iron.
Yeast
Produces gas as it ferments, lightening the batter so it rises and turns fluffy.
Cooked rice
Adds moisture and body to the batter when mashed fine and blended in.

The step that matters

Let the batter rise until light and fluffy. Yeast needs time to ferment and release gas; an under-risen batter stays dense, while a properly risen one bakes up light and airy.

“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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