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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.
Cook Time 35 minutes
Course Breakfast, Brunch
Servings 4 to 6 servings

Equipment

  • medium saucepan
  • Electric mixer
  • Waffle iron

Ingredients
  

  • For the rice*:
  • 1 cup rice
  • 2 cups water
  • 1 tablespoon butter
  • ⅛ teaspoon kosher salt
  • For the 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 (“day old”rice is fine)

Instructions
 

  • For the rice:
  • 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.
  • For the waffles:
  • Place the egg whites in a small bowl and beat until the egg whites are stiff but not dry.
  • 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. Batter will be somewhat lumpy.
  • Fold in the cooked rice and the beaten egg whites. Let the batter rest for 10 to 15 minutes.
  • Lightly season the surface of a waffle iron (with 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 waffle 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.

Notes

*This makes a batch of rice, about 3 cups. The recipe can be cut in half if desired.
Waffles freeze beautifully - just pop them in the toaster to reheat.