Rice Waffles No. 1

The rice can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator; bring to room temperature before using. The dry ingredients can be sifted and combined up to 1 day ahead. However, the batter must be mixed fresh and used immediately after folding in the egg whites, as the leavening action begins immediately and the egg whites will deflate if left to sit.

Store cooked waffles in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months separated by parchment paper. Reheat directly from frozen in a 350°F oven for 10 minutes or in a toaster until crispy—avoid microwaving, which creates sogginess.