Skip to main content
Breakfast

Rice Waffles

A waffle batter made with flour, boiled rice, buttermilk, eggs, baking soda, salt, and lard, baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Waffles

Ingredients

Directions

  1. Melt the lard and mix it well with the rice.

  2. Add the buttermilk and the eggs, whipped light.

  3. Gradually add the flour, being careful not to make the batter too stiff.

  4. Bake in well-greased waffle irons 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. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Buttermilk + eggtop 25% of all pairs
    Smell alikelow
    Cooked together2,986 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Rice + buttermilktop 26% of all pairs
    Smell alikelow
    Cooked together118 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

All-purpose flour
Provides the main structure once its gluten sets during baking.
Eggs
Add structure and richness, and help the batter hold together.
Buttermilk
Adds moisture and acidity, which reacts with the baking soda to aid rising.
Baking soda
Reacts with the acidic buttermilk to produce gas that lightens the waffles.
Lard
Adds fat that tenderizes the crumb and promotes browning.
Cold boiled rice
Adds body and a tender, slightly chewy texture to the batter.

The step that matters

Gradually add the flour without overmixing. Flour gluten develops with stirring, and an overworked or stiff batter makes waffles tough and dense. Adding flour gradually and mixing only until combined keeps the waffles light and tender.

“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.

More rice waffles recipes

German 6 See all 92 →

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes