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Rice Waffles

Rice Waffles

Steaming hot with a nutty aroma, a crispy bite and fluffiness baked inside.

Waffles are a breakfast staple in our family. And when we were kids my Mom would often fix rice for breakfast. She would serve it warm with a bit of milk or cream, a touch of sugar and a pat of butter. So the thought of blending this wonderful grain with one of our favorite breakfast breads seemed a comforting idea.

I ran across this recipe in an old cookbook from my Mom’s collection, Helen Corbitt’s Cookbook, (by Helen Corbitt circa 1957) and also one that Emily found for me in a vintage bookstore, The American Womans’s Cookbook, (edited and revised by Ruth Berolzheimer circa 1946). The basics for rice waffles are very similar to a traditional waffle – flour, ingredients for a little lift from baking soda and baking powder, eggs, shortening, rich buttermilk and pure vanilla extract. Then a cup of cooked rice is added for extra tenderness and flavor.

Jasmine rice is a wonderful choice for rice waffles. When cooked, the rice is soft and tender with a subtle sweetness and nuttiness – and the fragrance is intoxicating! One of my favorites brands of rice comes from the Lundberg Family Farms. In business for over 80 years, this family practices eco-positive farming – a respect and care for the land, much the way my Grandparents and parents did.

You can start with freshly cooked rice or use “day old”. The rice completely bakes and blends into the waffles, leaving behind all its goodness. Top these golden rice waffles with butter, warm maple syrup and your favorite fruit. Breakfast is served!

Rice Waffles

1 cup flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 tablespoons sugar

3 extra-large eggs, separated

1/3 cup shortening, melted

1 teaspoon pure vanilla extract

1-1/2 cups buttermilk

1 cup cooked rice, cooled – preferably Jasmine

Place the egg whites in a small bowl and beat until the egg whites are stiff but not dry, about 3 to 4 minutes. In a large bowl whisk together the flour, baking powder, baking soda, kosher salt and  sugar.

Lightly whisk the egg yolks and add along with the melted shortening and the vanilla extract to the buttermilk. Blend until fairly smooth.

Combine the buttermilk mixture with the dry ingredients, stirring until just combined. The batter will be somewhat lumpy.

Fold in the cooked rice then gently fold in the beaten egg whites. Let the batter rest for 10 to 15 minutes.

Lightly oil the surface of a waffle iron and set the heat on medium. When the waffle iron is hot, add about ¼ cup batter to each section of the iron. Cook the waffles for 3 to 5 minutes or until the waffle is crispy and golden brown.

If you’re making multiple batches, keep the cooked waffles warm by placing them on a baking rack in a 200-degree oven.

Serves 4.

Rice Waffles, courtesy of Preserving Good Stock

August 6, 2018
: 4

Steaming hot with a nutty aroma, a crispy bite and a fluffiness baked inside.

By:

Ingredients
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 tablespoons sugar
  • 3 extra-large eggs, separated
  • 1/3 cup shortening, melted
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups buttermilk
  • 1 cup cooked rice, cooled – preferably Jasmine (“day old” rice is fine)
Directions
  • Step 1 Place the egg whites in a small bowl and beat until the egg whites are stiff but not dry.
  • Step 2 In a large bowl whisk together the flour, baking powder, baking soda, kosher salt and sugar.
  • Step 3 Lightly whisk the egg yolks and add along with the melted shortening and the vanilla extract to the buttermilk. Blend until fairly smooth.
  • Step 4 Combine the buttermilk mixture with the dry ingredients, stirring until just combined. The batter will be somewhat lumpy.
  • Step 5 Fold in the cooked rice then gently fold in the beaten egg whites. Let the batter rest for 10 to 15 minutes.
  • Step 6 Lightly oil the surface of a waffle iron and set the heat on medium.
  • Step 7 When the waffle iron is hot, add about ¼ cup batter to each section of the iron. Cook the waffles for 3 to 5 minutes or until the waffle is crispy and golden brown.
  • Step 8 If you’re making multiple batches, keep the cooked waffles warm by placing them on a baking rack in a 200-degree oven.


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