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Kice Waffles

Rice waffles are made by boiling rice, mixing with flour, butter, eggs, and milk, then baking 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 ↓

Kice Waffles

Ingredients

Directions

Prepare the batter

  1. Boil the rice until soft.

  2. Mix the rice with flour, salt, melted butter, and beaten eggs.

  3. Add milk gradually to achieve a thick batter.

  4. Beat the mixture until light.

Cook

  1. Bake in a waffle iron 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. 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

Rice
Cooked soft and folded into the batter, it adds body and a tender, slightly chewy crumb.
All-purpose flour
Provides the main structure that holds the waffle together as it sets.
Eggs
Bind the batter and add richness and structure as they set in the iron.
Melted butter
Adds fat for flavour and helps the waffle brown and crisp at the surface.
Milk
Hydrates the flour and rice to form a thick, pourable batter.

The step that matters

Bake in a waffle iron until golden brown. Browning depends on heat and time; pulling the waffle too early leaves it soft and pale inside, while too long dries and hardens it. Look for even colour rather than a fixed time.

“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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