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Rice Waffles

A waffle made from boiled rice, flour, yeast, eggs, and sweetened with honey or silver drops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. Mash the boiled rice smoothly, gradually moistening it with lukewarm water.

  2. Stir in the dissolved yeast and flour.

  3. Add enough water to make a batter slightly stiffer than cake batter, ensuring it is lump-free.

  4. Let the batter stand in a warm place for 3 hours.

Bake and serve

  1. Add the beaten eggs, salt, and sugar, then mix well.

  2. Bake in well-greased waffle irons.

  3. Serve with butter and honey or silver drops.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + honeytop 14% of all pairs
    Smell alikemoderate
    Cooked together2,327 recipes

    Shared aroma: anethole (sweet, anise).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

Boiled rice
Breaks down into a smooth base that gives the waffles body and a tender crumb.
Yeast
Ferments the batter during the rest, producing gas that makes the waffles light and airy.
Flour
Provides the starch and gluten structure that holds the waffles together as they bake.
Eggs
Add structure and richness, helping the waffles set and brown while staying tender.
Sugar
Adds sweetness and helps the waffles brown in the hot iron.

The step that matters

Let the batter stand in a warm place for 3 hours. The yeast needs time and warmth to ferment; too cold or too short a rest leaves the batter dense and under-risen, so the waffles bake up heavy instead of light.

“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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