Gluten-Free Rice Waffles
Rice waffles are our very favorite waffle. I first started making them simply because it was a nice gluten-free recipe, but they tasted so good, I quit making oat waffles and these are the only ones I make now! They are a light golden color, and they are so fluffy and delicate! They don't taste good cold though, so you'll always want to serve them warm. Try them and you'll be amazed! It's a great way to use up small amounts of leftover rice when you don't know what to do with it. Yum yum, my stomach is already growling!
Some people ask me, why do you blend uncooked rice AND cooked rice in the same batch? Basically the raw rice, once blended, becomes the equivilant to flour in your recipe. You always use raw flour in waffles, right? Then the cooked rice is the thickener and adds body to the batter--just like oats do when you add them last. So don't let the uncooked and the cooked rice confuse you!
I have a small round cuisinart waffle iron. It cooks waffles so hot that they are done in 3 minutes! Sure makes waffles go a lot faster! Also, if you have a large blender or vitamix, you can double the recipe in one blender load.
If you'd rather do millet waffles, you will need to cut the water down a little, and make sure that you are using cold leftover millet or really thick millet. Millet doesn't thicken as well as rice does, so the batter tends to be more runny. However, the end result is that millet waffles are even more fluffy than rice ones!
BLEND uncooked rice and all the ingredients except the cooked rice, until very smooth.
ADD cooked rice and blend well.
ADD a few tablespoons of water or extra cooked rice or millet to adjust thickness of batter.
POUR into preheated, oil-sprayed waffle iron.
COOK for 6-10 minutes, or until slightly golden.
SERVE immediately or cool on racks.
REFRIGERATE or freeze for easy meals later on!