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Brown Rice Waffles

Cooking Instructions:

  • 1 cup cooked Lundberg® Short Grain Brown Rice
  • 1 cup sifted Lundberg Brown Rice Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 3 eggs, separated
  • 1/3 cup melted shortening
  • 1 1/2 cups buttermilk

Sift together flour, baking powder, baking soda, salt and sugar. Beat egg yolks until light in color. Beat egg whites until stiff. Blend melted shortening and egg yolks and add to dry ingredients. Mix well. Fold in cooked Lundberg rice and stiffly beaten egg whites. Bake in hot waffle iron until golden in color.

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Comments 3

  1. Marian 02 Oct

    I have an allergy to dairy, sugar, and yeast. What can I substitute for the shortening and buttermilk.
    Thanks.
  2. Dale 09 Jun

    You can substitute Almond Milk (Silk brand vanilla would be nice for a breakfast or dessert waffle), or Soy Milk if you are making a savory chicken and waffle type recipe.  You can also try using peanut oil instead of shortening, or if you are sensitive to nuts go with corn oil.  Both are mild so they shouldn't alter the taste of the waffles, although the texture will be slightly different.   
  3. Lundberg Family Farms 11 Jun

    Great ideas, Dale! Thanks for sharing. We seem to have gotten a bit behind on our response times. I'm sorry about that, Marian. We promise to do better next time. In the meantime, enjoy the waffles! :)

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