Best Rice Waffles Recipes

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP

Steps:

• For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
• Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
• While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
• For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• For the Butter: Combine all ingredients in a blender and blend until combined.
• For the Syrup: In a small bowl whisk together all ingredients.
• To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER

Steps:

• To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
• Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer's directions.
• Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
• Pink Peppercorn Butter
• Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
• Maple-Horseradish Syrup
• Stir the syrup, horseradish, and mustard together in a small bowl.

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN SAUCE

Steps:

• Special equipment: waffle iron
• For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
• Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.
• Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
• For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
• Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.
• To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER & MAPLE-HORSERADISH SYRUP

Steps:

• Process: Prepare the waffle batter and sauces, set aside. Cook the chicken. While chicken rests and drains on a rack, cook the waffles.
• Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de arbol or hot sauce in a large bowl or large baking dish. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
• Stir together the flour, garlic and onion powders, paprika, and cayenne in a large bowl. Divide the flour mixture between 2 large shallow bowls and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the a few pieces at a time in the flour mixture and pat off excess, then dip in the second bowl of buttermilk and allow excess to drain off. Dredge in the second bowl of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a large, deep cast-iron skillet; the oil should not come more than halfway up the sides of the pan. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 pieces at a time, and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a metal rack to drain; repeat to cook the remaining pieces. Salt to taste. Be sure to stay in kitchen throughout the process, as unattended hot oil is dangerous.
• Maple-Horseradish Syrup
• Whisk together ingredients in a small bowl. Leftover syrup mixture can be stored in the refrigerator for up to a week.
• Wild Rice Waffles
• Place ½ cup wild rice in saucepan with 2 cups water. Bring to a boil, then reduce heat to a simmer and cover. Simmer, covered, for 30-50 minutes until grains are tender and puffed and some kernels have split open. Remove from heat and drain in a colander.
• Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Whisk together the buttermilk, eggs, and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and melted butter and fold until just combined. Let mixture rest for 10 minutes.
• While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and cook the waffles until they are golden and just cooked through
• Assembly:
• Spread a waffle with some of the pink peppercorn butter, top with a few pieces of the chicken, and drizzle with the maple-horseradish syrup.

RICE KRISPIES WAFFLES (COOK'S COUNTRY)

Steps:

• Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
• With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
• Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch.Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
• KEEPING THEM WARM: Waffles are best served right off the waffle iron, but they can be reheated so everyone can eat at once. Transfer the cooked waffles to a wire rack set on top of a baking sheet in a 400-degree oven and bake until crisp and hot, 3 to 5 minutes.
• KEEPING THEM FROZEN: Waffles freeze beautifully. After cooling the waffles, wrap each in plastic, then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes.

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.

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!

SHRIMP AND LITTLENECK CLAMS WITH WILD RICE WAFFLES

Steps:

• Heat the oil in a medium saute pan over high heat until almost smoking. Season the shrimp with salt and pepper to taste and saute for 1-2 minutes on each side until almost cooked through. Heat the butter in a medium saucepan over medium heat. Add the onions, garlic, carrots, apples and curry and cook until soft. Raise the heat to high, add the wine and cook until reduced. Add the stock and cook until reduced by half. Reduce heat to medium, whisk in the cream, coconut milk and brown sugar and cook until slightly thickened. Add the shrimp and the clams and cook until the clams open. Season with salt and pepper to taste.
• Preheat your Belgian waffle iron. Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the onions and cook, stirring, until lightly browned. Add the garlic and cook for 1 minute more. Add the wild rice and stir just until the mixture is well combined, season well with salt and pepper to taste. In a large bowl, whisk together the flour, baking powder and baking soda. In another bowl, beat together the milk, buttermilk and eggs. Pour the liquid ingredients over the dry ingredients and stir together with the whisk until just combined. Stir in the wild rice mixture. Lightly butter the grids of the waffle iron, if needed. Spoon out 1 cup of batter onto the hot iron. The batter will be thick so spread with a metal spatula. Close the lid and bake until the waffle is golden and crisp. Remove from the iron and cut into quarters.
• Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is bubbling. Add the mango and cook over medium-low heat until the mango is soft and caramelized. Place in a food processor and process until smooth, remove to a bowl and let cool. Place butter in a food processor and add mango puree and process until smooth. Fold in cilantro, scrape into a medium ramekin and refrigerate until firm, about 1 hour.
• Assemble: Ladle the sauce into a bowl. Place 3 shrimp and 4 clams in each bowl. Top with 2 waffle quarters and a dollop of the candied mango butter. Sprinkle with chopped cilantro.
• Combine all ingredients in a small bowl.

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.

SIMPLE FREE GLUTEN FREE RICE WAFFLES

Steps:

• Cook rice according to package directions.
• Place all ingredients in a food proceesor until smooth, stopping to scrape down the sides.
• Bake in a preheated, oiled waffle iron until golden brown.

GLUTEN-FREE RICE AND SOY WAFFLES

Steps:

• Place dry ingredients in a bowl and mix together thoroughly.
• In another mixing bowl, beat the eggs, oil and milk.
• Add the dry ingredients to the wet ingredients and fold in gently with a spoon.Fold in until just combined-do not overbeat.
• Bake in a heated waffle iron and serve.

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.