Rice Waffles

Served steaming hot with a nutty aroma, a delicate, crispy bite, and fluffiness tucked inside, Rice Waffles are an old Southern favorite, one that’s often forgotten but certainly worth remembering. Add a pat of butter, warm maple syrup, and serve up your own memories!

Waffles are a breakfast staple in our family. And when we were kids my Mom would often fix rice for breakfast, 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, plus baking soda and baking powder – ingredients for a little lift – along with eggs, shortening, rich buttermilk, and pure vanilla extract. Then a fluffy cup of cooked Jasmine rice is added for that nutty 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

⅓ cup shortening, melted

1 teaspoon pure vanilla extract

1-½ 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.

Add the egg yolks along with the melted shortening and the vanilla extract to the buttermilk. Whisk 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 and the egg whites. Let the batter rest for 10 to 15 minutes.

Lightly season the surface of a waffle iron (using vegetable oil, butter, or a cooking spray) and set the heat on medium. When the waffle iron is hot, ladle about ¼ cup batter into 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.

*For the rice:

1 cup jasmine rice

2 cup water

1 tablespoon butter

⅛ teaspoon kosher salt

Combine the rice, water, butter, and kosher salt in a medium saucepan. Bring the water to a boil over medium heat, stir to blend.

Cover and reduce the heat to low for 20 minutes. Remove the pan from the heat, keep the pan covered for an additional 5 minutes. Gently fluff the rice with a fork.

This makes about 3 cups of rice – you can cut the recipe in half if desired.

Waffles also freeze beautifully. Just pop them in the toaster to reheat. Serves 4 to 6.