Rice Waffles

Rice waffles offer an excellent way of utilizing 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
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cooked rice
1-1/2 cups milk
1 egg
1 tablespoon melted fat


  • Mix and sift the flour, sugar, baking powder, and salt, and then work the rice into the dry ingredients.
  • Add the milk and the well-beaten yolk of egg.
  • Stir in the melted fat.
  • Beat the egg white stiff, and fold it into the batter.
  • Bake as directed in Waffle Making.

Makes 6 servings.

NOTE: Any other left-over cereals other than rice may also be used in this way.

Real Cooking

Did You Know?
Scandinavian 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.