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 Waffles
Ingredients
Directions
Make the batter
Combine the well-boiled rice, eggs, corn starch, and salt in a large bowl.
Stir in the milk and melted butter.
Add enough self-raising flour to create a thick batter.
If using all-purpose flour, mix in cream of tartar and baking soda.
Cook
Preheat and grease your waffle iron before cooking the batter.
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.
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Rice + corntop 5% of all pairsSmell alikestrongCooked together933 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Coffee + milktop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Well-boiled rice
- Adds body and a tender, soft crumb to the waffles.
- Eggs
- Bind the batter and help set the waffles as they cook.
- Milk
- Hydrates the flour and rice, giving the batter its pourable moisture.
- Self-raising flour
- Provides the main structure and lift for the thick batter.
- Cream of tartar and baking soda
- React together to create lift when all-purpose flour is used instead.
- Melted butter
- Adds fat for richness and helps the waffles release and brown.
The step that matters
Preheat and grease the waffle iron. A fully hot, greased iron sets the outside of the batter quickly, so the waffle browns and releases cleanly instead of sticking or tearing.
“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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