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Rice Waffles

Rice waffles are made by mixing boiled rice with flour, eggs, buttermilk, lard, baking soda, salt, then baking in waffle irons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. Melt the lard and mix it well with the rice.

  2. Add the buttermilk and whipped eggs to the rice mixture.

  3. Sift the flour, baking soda, and salt together, then gradually add to the mixture until smooth.

Bake

  1. Bake in well-greased waffle irons 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. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Buttermilk + eggtop 25% of all pairs
    Smell alikelow
    Cooked together2,986 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Rice + buttermilktop 26% of all pairs
    Smell alikelow
    Cooked together118 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Cold boiled rice
Adds body and a tender, slightly chewy crumb to the batter.
Eggs
Bind the batter and add structure, helping the waffles hold their shape.
Buttermilk
Adds moisture and acidity that reacts with the baking soda to lift the batter.
Baking soda
Reacts with the acidic buttermilk to produce gas that makes the waffles rise.
Flour
Provides the main structure that sets the waffles as they cook.
Lard
Adds fat for richness and helps the waffles brown and release from the iron.

The step that matters

Bake in well-greased waffle irons until golden brown. Batter sticks and tears if the irons are not greased well enough. Baking until golden brown sets the structure and browns the surface, so the waffles lift off cleanly and stay crisp.

“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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