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Dessert

Rice Waffles

Rice waffles are a batter of boiled rice, eggs, butter, sour milk, baking soda, and flour, baked 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. Separate the grains of the boiled rice.

  2. Cream the softened butter in a bowl.

  3. Beat the eggs and stir them into the butter.

  4. Dissolve the baking soda in a small amount of warm water and add it to the sour milk.

  5. Combine the milk mixture with the rice and egg mixture.

  6. Stir in enough flour to create a thick batter.

Cook the waffles

  1. Preheat and grease the waffle iron with butter.

  2. Fill the waffle iron three-quarters full with batter.

  3. Bake until golden brown on one side 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. 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. Egg + flourtop 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
Bind the batter and add structure as they set during cooking.
Baking soda
Reacts with the sour milk's acidity to produce gas that lightens the waffles.
Sour milk
Supplies moisture and acidity that activates the baking soda.
Flour
Provides the structure that holds the thick batter together while it cooks.
Butter
Adds richness and flavor, and helps keep the waffles from sticking and browning.

The step that matters

Bake until golden brown on one side before flipping. Batter that is flipped too early has not set its structure yet and can tear or stick. Waiting until the surface is golden brown lets the outside firm up and release cleanly from the iron.

“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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