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Dessert

German Rice Waffles

A batter of rice, milk, flour, eggs, yeast, butter, and salt baked into waffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

German Rice Waffles

Ingredients

Directions

Cook the rice

  1. Boil the rice in milk until soft.

  2. Remove from heat, stirring constantly.

Make the batter

  1. Gradually add flour, beaten eggs, yeast, melted butter, salt, and warm milk.

  2. Set the batter in a warm place to rise.

Bake

  1. Bake in a preheated oven until golden.

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. Milk + flourtop 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
Cooked soft in milk, its starch thickens the batter and gives the waffles a tender body.
Flour
Provides the structure that holds the waffles together as they set.
Eggs
Bind the batter and help it set firm during baking.
Yeast
Produces gas as it ferments, so the batter rises and the waffles become lighter.
Butter
Adds fat for richness and helps the waffles brown and crisp at the edges.

The step that matters

Set the batter in a warm place to rise. Yeast works fastest in warmth. Too cold and the batter barely rises, leaving dense waffles; the rise is what gives them lightness.

“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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