Skip to main content
Main

Rice Waffles

Rice waffles are a batter of sweet milk, butter, boiled rice, yeast, flour, salt, and eggs baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and butter 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. Scald the milk.

  2. Add the butter and boiled rice.

  3. Mix in the softened yeast, salt, and flour.

  4. Beat the batter vigorously for about 5 minutes.

  5. Set the batter in a warm place to rise overnight.

  6. Add the beaten eggs and mix well.

Bake and serve

  1. Preheat a well-buttered waffle iron.

  2. Bake a test waffle to check consistency.

  3. Bake until golden brown.

  4. Serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 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).

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

Yeast
Ferments the batter so it rises and becomes light and airy overnight.
Flour
Forms the batter's structure once mixed and risen.
Eggs
Add richness and help bind the batter and set the waffle's structure.
Sweet milk
Provides the liquid that hydrates the flour and forms the batter.
Boiled rice
Adds moisture and a tender, soft texture to the waffles.

The step that matters

Overnight rise in a warm place. Yeast needs time and warmth to ferment the batter; too cold slows the rise and too hot can kill the yeast. The batter should become bubbly and airy before baking.

“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.

More rice waffles recipes

German 6 See all 92 →

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes