Rice Waffles
Transforming a humble bowl of leftover rice into a golden, crispy, chewy waffle is the ultimate creation for all rice lovers out there. These rice waffles take the comforting, chewy texture of perfectly cooked grains and elevate them with deep toasted ridges that delights with every bite.
By using potato starch as the binder, these crispy rice waffles are gluten-free, and have a light, airy crispiness that flour or egg just can’t replicate. Top it with a fried egg and a drizzle of chili crunch for a 5 minute breakfast. Or top these rice waffles with smoked salmon and cream cheese. These rice waffles are a blank slate for almost any flavor.
- Category: Appetizer, Side Dish, Snack
Ingredients
Units
Scale
- 1 cup of cooked rice (medium or short grain, can be cold, leftover rice)
- 1 tablespoon potato starch
- 1 1/2 teaspoons low sodium soy sauce
- 1 teaspoon sesame oil
- pinch of salt
- oil for brushing on waffle maker
Instructions
- Preheat your waffle maker on the high heat setting.
- Combine the rice, potato starch, soy sauce and sesame oil and toss it together until mixed well. If using cold rice, use a fork to break up any large clumps. Warm rice works fine here too.
- Brush some oil on the waffle iron grates to prevent the rice from sticking. Layer a 3/4-inch to 1-inch thick portion of the rice onto the waffle iron, spreading it evenly across the surface. Depending on the size of your waffle maker, you might need to do this in batches.
- Close the waffle iron and let it do its thing. When the timer is done, check that the rice is crispy. Tap it with a fork to see if there is a nice crust. If it still feels soft, close the iron and let it cook for a few more minutes. My waffle iron beeps after 7 minutes on the high setting and there is a thin crusty shell on the waffle. If you want it more crispy, leave it on for another 1 to 2 minutes.
- Your rice waffle should lift easily off the iron.
Notes
- This recipe is good for 1 waffle. Multiply the portions based on how many waffles/servings you want to make. Just be sure to keep the ratio of 1 cup of cooked rice + 1 tablespoon of potato starch.
- You can adjust the amount of soy sauce and/or sesame oil based on preference.
- I don’t recommend you use egg as a binder. It does work well to keep the rice waffle from falling apart but it changes the taste and texture of the rice waffle; it tastes like egg + rice, not just rice. Potato starch works well to bind the rice and keep it from falling apart, while allowing the texture and taste of the rice to shine here.
Find it online: https://moderateposh.com/rice-waffles/