Old-fashioned rice waffles from the 1910 Picayune Creole Cookbook. Cooked rice folded into a light milk-and-egg batter, leavened with whipped egg whites for crispy, fluffy waffles. A clever way to use up leftover rice — and it can be made gluten-free.
Instructions
- 1
Put 150 g rice in a pot, add 300 ml water, cover, and cook until the rice is done.
- 2
Transfer the cooked rice to a large bowl. Add 2 egg yolks, 1 tsp salt, 1 tbsp melted butter, and 850 ml milk. Whisk together.
- 3
Sift in 250 g flour and 2 tsp baking powder, and whisk into a smooth batter.
- 4
In a separate bowl, beat 2 egg whites for about 3 minutes to stiff peaks, then fold them gently into the batter.
- 5
Pour the batter into a preheated waffle maker (grid plates). Close and bake for 5 minutes.
05:00 - 6
Serve the rice waffles garnished with a basil leaf.
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