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Rice Waffles

A batter of boiled rice, flour, eggs, butter, and milk 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

Make the batter

  1. Boil the rice in very little water until soft; drain and mash it fine.

  2. Add the butter to the warm rice.

  3. Whisk the eggs very light, separating the yolks and whites.

  4. Add the yolks to the rice and enough milk to form a batter.

  5. Beat the mixture well, then gently fold in the whipped egg whites.

  6. If the batter is too thin, add a little more flour.

Bake

  1. Grease your waffle irons and bake the waffles.

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
Softened and mashed, it gives the batter body and a tender, moist crumb.
Eggs
Yolks enrich and bind the batter, while whipped whites add lift and a light texture.
Flour
Provides the structure that holds the waffle together once baked.
Butter
Adds fat for richness and a tender texture.
Milk
Loosens the mixture into a pourable batter and adds moisture.

The step that matters

Folding in the egg whites. Whipped whites hold air that gives lift. Beating them into the batter deflates them, so fold gently and keep the batter airy for a light waffle.

“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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