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Rice Waffles

A batter of cooked rice, butter, molasses, eggs, milk, baking powder, and flour is cooked 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. In a bowl, combine cooked rice, melted butter, and molasses.

  2. Beat in the eggs one at a time.

  3. Add milk and baking powder, mixing well.

  4. Gradually add flour until the batter reaches a pourable consistency.

Cook the waffles

  1. Preheat your waffle iron.

  2. Pour the batter into the waffle iron.

  3. Cook until golden brown and crisp.

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.
Cooked rice
Adds body and a tender, slightly chewy crumb to the waffles.
Butter
Adds richness and fat that helps the waffles brown and crisp.
Milk
Hydrates the batter so it can be poured and spreads in the iron.
Baking powder
Releases gas that lifts the batter so the waffles rise and stay light.
Molasses
Adds sweetness and depth, and helps the surface brown.

The step that matters

Adding the flour gradually. Flour forms gluten as it is mixed, so adding too much at once or overmixing can make the waffles tough. Stopping at a pourable consistency keeps the batter light and even.

“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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