Rice Waffles Food

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!

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

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.

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 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.