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Rice Waffles

Rice waffles are made from boiled rice, milk, eggs, lard, baking soda, cream of tartar, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk 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 ↓

Rice Waffles

Ingredients

Directions

Make the batter

  1. In a bowl, combine boiled rice and milk.

  2. Beat in the eggs and lard until smooth.

  3. Mix in baking soda, cream of tartar, and salt.

  4. Gradually add flour until you achieve a thin batter.

Cook

  1. Preheat your waffle iron and pour in the batter.

  2. Cook until golden brown and crisp.

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

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

  2. Rice + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together430 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Walnut + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Eggs
Bind the batter and add structure as they set during cooking.
Baking soda
Reacts with the acid in the cream of tartar to produce gas that lightens the batter.
Cream of tartar
Acts as an acid that activates the baking soda and helps the waffles rise.
Lard
Adds fat for tenderness and helps the waffles brown and crisp.
Milk
Provides the liquid that hydrates the batter and gives a soft texture.

The step that matters

Gradually add flour until you achieve a thin batter. Adding flour gradually lets you judge the consistency, since too much flour makes the batter thick and dense. A thin batter spreads evenly in the iron and cooks into a lighter, crisper waffle.

Swap the walnut

How well each one fits the dish's main ingredients (rice, milk, egg, cream, flour):

  1. Almondfits better
  2. Pistachiofits about as well
  3. Chestnutfits about as well
  4. Walnutthe original

Fit is the average pairing score against rice, milk, egg, cream, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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