Rice waffles offer an excellent
left-over rice. Such waffles are prepared in about the same way as the
basic waffles. In working the cooked rice into the dry
ingredients, use a light motion that will not crush
the grains, but will separate them from one another.
1-3/4 cups flour
teaspoon baking powder
tablespoon melted fat
- Mix and sift the flour, sugar, baking powder, and salt, and
the rice into the dry ingredients.
- Add the milk and the
- Stir in the melted fat.
- Beat the egg white stiff, and
into the batter.
- Bake as directed in Waffle
Makes 6 servings.
NOTE: Any other left-over cereals
other than rice may also be used in this way.
|Did You Know?
style waffles, common throughout the Nordic countries especially
Sweden, are thin, made in a heart-shaped waffle iron. The batter is
similar to other varieties. The most common style are sweet, with
whipped or sour cream and strawberry or raspberry jam, or berries, or
simply sugar, on top.
In Norway, brown cheese is also a popular topping. As with
crèpes, there are those who prefer a salted style with various
mixes, such as blue cheese.
In Finland, savory toppings are uncommon; instead jam, sugar, whipped
cream or vanilla ice cream are usually used.
The Swedish tradition dates at least to the 1400s, and there is even a
particular day for the purpose, Vårfrudagen ("Our Lady's Day"),
which sounds like Våffeldagen (waffle day), and is therefore used
for the purpose. This is March 25 (nine months before Christmas), the
Christian holiday of Annunciation.