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Rice Waffles

Rice waffles are a batter-based dish made with flour, baking powder, boiled rice, butter, salt, eggs, and milk, cooked 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

Ingredients

Directions

Make the batter

  1. Sift the flour with the baking powder.

  2. Mash the rice until fine and mix in the melted butter.

  3. Add the milk and flour mixture, then incorporate the beaten eggs.

  4. Beat all ingredients together until smooth.

Cook the waffles

  1. Preheat and grease the waffle iron with butter.

  2. Fill the waffle iron three-quarters full and cook until the first side is well browned before flipping.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

All-purpose flour
Provides the main structure that holds the waffle together as it sets.
Baking powder
Releases gas in the batter, helping the waffles rise and turn light.
Cold boiled rice
Adds body and a tender, slightly chewy texture to the batter.
Eggs
Bind the batter and help it set firm while adding richness.
Milk
Hydrates the flour and gives the batter its liquid base for spreading.
Melted butter
Adds fat for richness and helps the waffles brown and release from the iron.

The step that matters

Cook until the first side is well browned before flipping. Flipping too early can tear the waffle, since the structure has not set yet. A deep golden first side means the starches and proteins have firmed and browned, so the waffle lifts off cleanly.

“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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