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Dessert

Rice Waffles

Rice waffles are a batter of boiled rice, flour, eggs, milk, butter, and baking powder 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: Milk and butter 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. Sift the warm boiled rice through a sieve.

  2. Add dry flour, salt, and baking powder to the rice.

  3. Beat the yolks and whites of the eggs separately.

  4. Mix the yolks with milk and melted butter.

  5. Combine the yolk mixture with the rice mixture.

  6. Beat the egg whites until stiff.

  7. Fold the stiff egg whites into the batter.

Cook the waffles

  1. Preheat and grease the waffle iron.

  2. Pour batter into the waffle iron until nearly two-thirds full.

  3. Cook the waffles for a moment.

  4. Turn the waffles and brown slightly on the other side.

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. Milk + buttertop 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

Eggs
Whites beaten stiff and folded in give the batter lift, while yolks add richness and binding.
Baking powder
Releases gas in the batter, helping the waffles rise and turn light.
Boiled rice
Forms the bulk of the batter, giving the waffles their base texture.
Melted butter
Adds fat for flavour and helps the waffles brown in the iron.
Milk
Adds moisture so the batter loosens and mixes evenly.

The step that matters

Folding in the stiff egg whites. Whites hold air only if beaten until stiff, and folding gently keeps that air in the batter. Overmixing deflates them, leaving the waffles denser and less risen.

“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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