A 1910 recipe from the Picayune Creole Cookbook turns cooked rice into light waffles, crisp outside and soft within, because whipped egg whites folded in at the end lift what would otherwise be a heavy batter. Whisk the rice with egg yolks, milk, melted butter, flour, and baking powder, then fold in two whites beaten to stiff peaks; fold gently, or the air you whipped in escapes. Bake about 5 minutes in a preheated waffle iron. It is also a good use for leftover rice, so day-old rice from the fridge is fine.
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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