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Dessert

Rich Waffles

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rich Waffles

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. Warm the milk in a saucepan.

  2. Stir in the boiled rice and flour.

  3. Dissolve the yeast in warm water and add it to the mixture along with the salt.

  4. Let the batter sit in a warm place until ready to cook, about 6 hours.

Cook the waffles

  1. When ready, beat the eggs and fold them into the batter.

  2. Preheat the waffle iron and bake the waffles 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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Flour
Provides the main structure that holds the waffles together as they cook.
Yeast
Ferments the batter so it rises and develops a light, airy texture.
Eggs
Add structure and richness, helping the waffles set and brown.
Boiled rice
Adds body and moisture to the batter, giving the waffles a tender crumb.
Milk
Adds moisture and richness, and helps the batter brown in the iron.

The step that matters

Letting the batter rise. The yeast needs a warm, sufficiently long rest to ferment and aerate the batter. Under-proofed batter yields dense, flat waffles, so the batter should be ready before cooking.

“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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