Waffled Rice Recipes

RICE WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
• Mix egg yolks in a separate bowl using a hand beater. Beat in rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla extract, and salt just until smooth. Fold in stiff egg whites.
• Spray the preheated waffle iron with cooking spray. Cook waffles until golden brown and the iron stops steaming, about 5 minutes per waffle.

WAFFLED RICE

Steps:

• Preheat your waffle iron.
• Mix all the ingredients. Basically, you need 2 cups rice and 2 cups of any variation of chopped veggies and meat you have on hand.
• Spray the waffle iron with oil of your choice. Spoon 1/2 cup of the rice mixture and cook until done. If not using soy sauce, serve with ketchup.

WAFFLED RICE AND EGGS WITH KIMCHI AND GOCHUJANG

Steps:

• Soak, drain and rinse the rice in a strainer until the water runs clear and is not cloudy. Combine the rinsed rice with 3/4 cup water in a small saucepan. Bring to a simmer over medium heat, then over and turn the heat down to low. Cook, undisturbed, until the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for another 15 minutes. Uncover and fluff the rice with a fork. Stir in 1 tablespoon sesame oil, the sesame seeds, 1 tablespoon soy sauce, the vinegar, sugar and 1/2 teaspoon salt. Let cool completely (the rice can be refrigerated up to 1 day ahead).
• Combine the baby spinach with 1 tablespoon water in a microwave-safe bowl. Cover and microwave until wilted, 3 to 4 minutes. Drain and toss with the remaining sesame oil and soy sauce. Set aside.
• Preheat a waffle iron to medium-high. Generously brush the top and bottom of the waffle iron with sesame oil. Stir the 2 beaten eggs into the cooled rice. Evenly spread about 1/2 cup of the rice mixture in the waffle iron. Close and cook until the rice is golden in spots and can be easily lifted out with a spatula, 4 to 6 minutes. Repeat with the remaining rice mixture. Transfer to two plates and set aside.
• Lightly brush the waffle iron bottom with more sesame oil. Crack the remaining 2 eggs right onto the waffle iron and keep the iron open. Sprinkle the eggs with salt. Cook until the whites are set and the yolk is still runny, 4 to 5 minutes. Serve an egg on top of each rice waffle. Top with the spinach, kimchi, gochujang and sesame seeds.
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• From Food Network Kitchens

GEORGE WASHINGTON'S RICE WAFFLES

Steps:

• Sift the flour, baking powder, sugar and salt.
• Stir in the combined egg yolks, milk and butter. Beat just until smooth.
• Fold in rice and egg whites that have been beaten stiff but not dry.
• Bake in hot waffle iron.
• Honey Maple Syrup:
• Combine honey, maple syrup, caraway seed, cinnamon and butter; heat to boiling. Serve over waffles. Enjoy!

RICE WAFFLES

Steps:

• Preheat a waffle iron until hot.
• Whisk together flour, baking powder, baking soda, and salt, then mix in rice with your fingertips. Stir in milk, yolk, and butter until just combined. Whisk egg white until it just holds stiff peaks, then fold into batter gently but thoroughly.
• Lightly brush waffle iron with oil and cook waffles according to manufacturer's instructions.

WILD RICE PECAN WAFFLES

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the egg yolks, milk and oil. Stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans., Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.