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Rice Waffles

A waffle made from cooked rice, flour, eggs, milk, butter, and salt, 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: 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

Prepare the rice

  1. Boil the rice and let it cool.

  2. Mix the cooled rice with butter and salt.

Make the batter

  1. Sift in the flour and mix well.

  2. In a separate bowl, beat the eggs and stir the yolks with the milk.

  3. Fold in the beaten egg whites gently.

Bake

  1. Combine all mixtures and bake immediately in a waffle iron.

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 + flourtop 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).

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
Yolks enrich and bind the batter, while beaten whites add air that lifts the waffles.
All-purpose flour
Provides the starch and gluten network that gives the waffles their structure.
Butter
Adds fat for tenderness, richness and golden browning.
Milk
Supplies liquid that hydrates the flour and gives the batter its pourable consistency.
Cooked rice
Adds body and a tender, slightly chewy texture to the waffles.

The step that matters

Fold in the beaten egg whites gently. Beaten whites trap air that helps the waffles rise. Stirring vigorously deflates the foam, so the waffles turn out denser. Batter should also go into the iron right after mixing, before the trapped air escapes.

“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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