Rice waffles…I wasn’t sure what to think when I first read the title of that recipe. It immediately drummed up images of patties of rice in the shape of waffles. But, as it turns out, this is an AMAZING waffle recipe. They are light, crispy, sweet and DELICIOUS!

A quote from my husband…

“Well, it looks like we found a new waffle recipe.”

The recipe…as seen in the book.

What I used…

This recipe makes 8 4-inch square waffles. 

• 1 3/4 cup organic Einkorn flour
• 2 tbs organic sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt (I use Pink Himalayan Salt)
• 2/3 cup cold cooked rice (I used left over rice from Chinese take out!)
• 1 egg separated
• 1 1/4 cup organic grass-fed whole milk
• 1 tbs organic butter, melted

What I did…

1.  Sift together the first 4 ingredients (The dry ingredients) 
2. Add rice and mix together, breaking up any clumps of cold rice that may be stuck together. (Get your clean fingers in there and break it up! It should look like lumpy corn meal when you’re done.)
3. Set aside the rice/flour mixture. Put milk, egg yolk and butter into a separate bowl and mix well.
   

   

   
4. Add liquid mixture to dry mixture and blend well. 
   

   
5. Beat egg whites until soft peaks form and fold into batter.
   

   
6. Take prepared batter and put in hot, greased waffle iron. Make sure to liberally grease your waffle iron, even if it’s non-stick. These waffles seem to stick a little more than normal waffles. 
   

   

   
7. Cook until golden brown – 3 to 5 minutes. 
   

   

Closing thoughts…

This is definitely a recipe we’ll be making again at our house. If you’re looking for a good waffle recipe, this is a keeper. You can’t tell there is rice in the waffle, in the slightest.  I’m not sure why, but they slightly sweeter than a regular waffle. Not a lot sweeter (it’s not offensively sweet or anything), just a hint sweeter, enough to make you want to go back for more….without syrup!  (Although who doesn’t like maple syrup on hot waffles?) My regular waffle recipe has the exact same amount of sugar as this recipe, and they are not as sweet as these. The rice must work in combination with the sugar to add to the flavor of the waffle. I HIGHLY recommend these! The next time you have some left over rice from your Chinese take out, try making these! I recommend doubling this recipe, as they are so good, you’ll want leftovers!!

For next month’s edition of My Pioneer Cookbook Adventure, I will make the last recipe in the quick breads chapter, “Spoon Bread”. After that, I’ll venture into the next chapter…BEVERAGES, where I will attempt to make “Ginger Pop”!!

Have a wonderful and blessed day everyone!

God Bless & Namaste!