Crispy Rice Waffles

Looking for a creative twist on breakfast—or maybe a fun way to repurpose leftover rice? Let’s talk about crispy rice waffles. These golden, crunchy, and wildly satisfying waffles are exactly what they sound like: a mix of cooked rice, a few pantry staples, and a waffle iron working its magic. What you get is a crispy-outside, chewy-inside delight that’s way more versatile than it lets on. You can make them savory or sweet, and the base recipe is super flexible depending on what you’ve got in the fridge.

I first stumbled upon this idea when I had a bowl of plain rice staring back at me and absolutely no desire to turn on the stove. Out came the waffle maker, in went the rice—with some eggs, cheese, and seasoning—and what came out had me completely hooked. It was crisped to perfection, like the edge of a baked rice casserole, but in a compact, hand-held waffle form. It’s the kind of breakfast you can eat with your fingers or top with anything from avocado to a drizzle of hot honey.

What I love most is how unfussy the recipe is. Whether you’re using jasmine, basmati, sushi rice, or even brown rice, the result is a texture party—crispy on the edges, tender in the middle. You can keep it classic or get wild with add-ins like chopped herbs, grated veggies, bacon bits, or even shredded chicken. It’s ideal for quick meals, lazy brunches, or those days you want something that feels special but takes almost zero effort.

So whether you’ve got a stash of leftover rice or you’re just in the mood to try something new, crispy rice waffles are a low-effort, high-reward kind of dish. You don’t need any fancy ingredients—just a waffle maker and a little curiosity. Let’s get into how to make them irresistibly good.

Why You’ll Love It

• Crispy and Chewy Texture Combo: Each bite delivers that golden crispiness from the waffle iron with a soft, chewy center—kind of like a hashbrown meets a rice cake, but better.
• Perfect for Leftovers: It’s a genius way to give plain or day-old rice new life. No one will guess these waffles started as leftovers.
• Super Versatile: Go sweet with maple syrup and berries or savory with eggs, cheese, or avocado. You can customize them endlessly.
• Quick and Easy: Minimal prep, no fancy techniques—just mix, press, and cook. It’s breakfast (or lunch or snack) in under 15 minutes.
• Naturally Gluten-Free: If you’re avoiding gluten, this recipe has your back. No flour needed—just rice and a few simple ingredients.

Ingredient List

For the Crispy Rice Waffles

• 2 cups cooked rice (white, jasmine, or basmati)
• 2 large eggs
• ½ cup shredded cheese (cheddar, mozzarella, or a mix)
• 2 tablespoons chopped green onions (optional)
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or oil for the waffle iron

Ingredient Notes

• Cooked rice: Day-old rice works best because it’s a bit drier and crisps up nicely in the waffle maker.
• Eggs: These help bind everything together, so don’t skip them.
• Shredded cheese: I love using sharp cheddar for extra flavor, but mozzarella gives a great melty pull.
• Green onions: Totally optional, but they add a fresh, savory bite. You can also swap in chives or finely diced red onions.
• Garlic powder: Adds a subtle kick—feel free to bump it up or add other spices like smoked paprika or Italian seasoning.
• Cooking spray or oil: Don’t forget to coat your waffle iron well to avoid sticking and help with that extra crisp.

Kitchen Equipment Needed

• Waffle Maker: The star of the show—this is what crisps up the rice into golden waffles. I use a nonstick Belgian-style waffle maker for thick, crunchy edges.
• Mixing Bowl: To combine all your ingredients easily. A medium-sized one works just fine.
• Spoon or Spatula: For mixing and scooping the rice mixture into the waffle iron.
• Measuring Cups & Spoons: To keep everything balanced and consistent.
• Nonstick Spray or Brush with Oil: Helps prevent sticking and makes the waffles crispier—don’t skip this step!

Instructions

Step 1: Preheat Your Waffle Maker

• Plug in your waffle iron and set it to medium or medium-high heat, depending on your machine.
• Let it heat up fully while you prep the mixture—this ensures maximum crispiness once you start cooking.

Pro Tip: A hot waffle iron is key! If it’s not hot enough, your rice mixture might stick instead of crisping up.

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Step 2: Mix the Rice Batter

• In a medium mixing bowl, add 2 cups of cooked rice.
• Crack in the 2 eggs and stir to combine thoroughly.
• Add in the shredded cheese, garlic powder, salt, pepper, and chopped green onions if using.
• Mix everything until the rice is well-coated and slightly sticky—it should hold together when pressed with a spoon.

Pro Tip: If your rice seems too dry and doesn’t hold well, you can add a teaspoon of water or a little more cheese to help bind it.

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Step 3: Grease and Fill the Waffle Maker

• Lightly spray both the top and bottom plates of your waffle iron with nonstick cooking spray or brush with a little oil.
• Scoop about ½ to ¾ cup of the rice mixture into the center of the waffle iron (adjust depending on the size of your iron).
• Spread it out slightly with a spoon to ensure even coverage.

Pro Tip: Don’t overfill—it’s better to make two smaller waffles than one that overflows.

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Step 4: Cook Until Golden and Crispy

• Close the waffle maker and cook for 4–6 minutes, or until the outside is golden brown and crisp.
• Don’t open the lid too early—let it crisp fully before peeking.
• Once done, carefully lift the waffle out with a silicone spatula or fork.

Pro Tip: Some waffle makers don’t beep when the waffle is ready, so go by the look and smell—when it’s golden and smells toasty, it’s usually done.

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Step 5: Serve and Enjoy

• Let the waffle rest for a minute to firm up slightly.
• Serve as-is or top with your favorite extras—fried eggs, avocado, sour cream, or even a drizzle of hot sauce for a savory twist.
• If making a batch, keep cooked waffles warm in a 200°F (95°C) oven while you finish the rest.

Tips and Tricks for Success

• Use cold or day-old rice: Freshly cooked rice is too soft and moist. Cold rice holds together better and crisps up beautifully.
• Preheat the waffle iron fully: A hot waffle iron is non-negotiable—it gives that golden, crunchy exterior right from the start.
• Don’t skip the oil or spray: Even if your waffle maker is nonstick, a little grease helps get those super crispy edges and prevents sticking.
• Let it cook undisturbed: Avoid lifting the lid too early. Give it time to crisp and develop that golden crust.
• Keep batches warm in the oven: If you’re making a few, pop each finished waffle on a baking tray in a low oven (around 200°F/95°C) to stay crispy.

Ingredient Substitutions and Variations

• Cheese: Swap cheddar for mozzarella, pepper jack, feta, or even parmesan depending on your flavor vibe.
• Rice: Use jasmine, basmati, brown rice, or even quinoa—just make sure it’s cooked and cooled.
• Spices: Add chili flakes for heat, smoked paprika for depth, or Italian seasoning for a savory spin.
• Veggies: Stir in grated zucchini, chopped spinach, or leftover roasted veggies for extra nutrition.
• Protein: Toss in some crumbled bacon, diced ham, shredded chicken, or canned tuna to make it more filling.

Serving Suggestions

• Top with a fried or poached egg: I love adding a runny egg on top—when the yolk oozes over the crispy waffle, it’s absolute heaven.
• Serve with avocado and hot sauce: For a savory brunch plate, I mash avocado with a little lime and sprinkle chili flakes on top.
• Pair with a side salad: A crisp green salad with lemon vinaigrette balances the richness and adds freshness.
• Drizzle with honey or maple syrup: If you’re into the sweet-and-savory combo, this hits the spot—especially with a little spicy chili crisp on the side.
• Stack with cheese and bacon: For a waffle sandwich moment, layer two waffles with cheese, bacon, and maybe a tomato slice—so satisfying!

Storage and Reheating Instructions

• To store: Let the waffles cool completely, then place them in an airtight container or zip-top bag. Store in the fridge for up to 3 days.
• To freeze: Layer waffles between sheets of parchment paper and freeze in a sealed bag for up to 2 months.
• To reheat (oven): Bake in a 375°F (190°C) oven for 8–10 minutes or until crisp and heated through.
• To reheat (toaster): Pop one into the toaster for a quick crisp-up—works great straight from the fridge.
• Avoid the microwave: It softens the texture and takes away the crisp factor. Stick to dry heat for the best crunch.

Frequently Asked Questions

Can I make these waffles without cheese?

Yes! The cheese adds flavor and crispiness, but you can leave it out or replace it with nutritional yeast for a dairy-free option. Just be sure your mixture still holds together—add an extra egg if needed.

What kind of rice works best?

Day-old white rice (like jasmine or basmati) gives the best crisp, but brown rice or even sticky rice can work too. Just avoid freshly cooked rice—it’s too soft and won’t crisp up properly.

How do I keep them crispy after cooking?

Place cooked waffles on a wire rack (not a plate!) to keep the bottoms from getting soggy. For multiple batches, keep them warm and crisp in a 200°F (95°C) oven.

Can I make the batter ahead of time?

Definitely! Mix everything ahead and store it in the fridge for up to 24 hours. Just give it a quick stir before using and you’re good to go.

Are these freezer-friendly?

Yes! Once cooled, freeze them in a single layer or with parchment between each waffle. Reheat in the oven or toaster for that fresh-out-the-iron crunch.

Can I make mini waffles instead of full-sized ones?

Absolutely—just use a smaller scoop of the mixture. Mini waffles are perfect for snacking, kids, or topping with different flavors at once!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!