Rice Waffles

Galettes de Riz

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Cupfuls of Softly Boiled Rice
  • 2 Ounces of Butter
  • A Pint of Scalded Milk
  • 3 Eggs
  • A Teaspoonful of Baking Powder
  • ½ Teaspoonful of Salt
  • A Tablespoonful of Wheat Flour


The rice must be cold and well mashed. Melt the two tablespoonfuls of butter into the milk, which has been allowed to cool. Beat the yolks of the eggs and the whites separately, making the latter come to a stiff froth. Mix the Rice and milk. Beat thoroughly, and then add a half teaspoonful of salt and one of baking powder, and the flour. Put the yolks into the batter, first blending well, and lastly add the whites, and beat well again. The waffle iron should be very hot, and well greased in every part. Always have a little brush with which to grease the waffle irons. Pour the batter into a pitcher, so that you may more easily fill the irons. Open the irons, pour the batter from the pitcher and fill the iron quickly. Then close quickly and set on the fire. As soon as the edges are set, turn the iron and bake on the other side. Two minutes should be all the time required to bake a waffle nicely. The waffle must be baked evenly. Always select the simple waffle baker with four compartments, in preference to the more elaborate designs. Better results will be achieved. When the waffles are baked, remove them carefully, place on a hot dish, piling them in double rows, and butter them generously. Rice Waffles are generally served with ground cinnamon and sugar mixed and sprinkled over. But this is a matter of taste. They are very delicious when served with butter and Louisiana Syrup or Molasses.