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Rice and Corn Meal Waffles

A waffle batter made with boiled rice, white flour, cornmeal, eggs, milk, butter, baking soda, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice and Corn Meal Waffles

Ingredients

Directions

Make the batter

  1. In a bowl, combine the cold boiled rice, white flour, cornmeal, and salt.

  2. Add the well whipped eggs and enough milk to create a soft batter.

  3. Stir in the melted butter and the dissolved baking soda. Beat the mixture until smooth.

Bake

  1. Grease your waffle iron thoroughly before baking 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. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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
Whipped eggs add structure and lift to the batter as they set in the iron.
Cold boiled rice
Rice adds body and a tender, slightly chewy crumb to the waffles.
White flour
Flour provides the main structure that holds the waffle together.
Corn meal
Cornmeal adds a gritty texture and a crisp edge to the waffles.
Baking soda
Baking soda reacts to lighten the batter and help the waffles rise.
Melted butter
Butter adds richness and helps the waffles brown and release from the iron.

The step that matters

Greasing the waffle iron thoroughly. Batter with eggs and butter sticks readily to hot metal and can tear or burn when lifted. A well-greased iron lets the waffles release cleanly and brown evenly.

“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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