Cheesy Rice Waffles

I have this thing I do where all I ever really want to eat in life are cheese and carbs. Usually together, because let’s be honest – a more perfect pairing has never existed – and it’s just second nature to combine the two. There are so many ways to do this, although I believe that I may have just found the absolute best way yet.

WAFFLE THEM TOGETHER.

Here’s my take on cheddar cheese: it’s good. It’s melty, and salty and goes well with almost everything. But you take that cheddar cheese and make it crunchy and bubbly and brown? Well, then you’ve just earned my attention. What happens in this scenario is that the cheese then takes on this toasted, deeply umami flavor and becomes absolutely irresistible. The crunch, the flavor, the slight gooeyness in the middle – it’s all good. And I’m all in.

At the beginning of every week I make a huge batch of rice – white or brown, we don’t play favorites – to have on hand for meals throughout the week. I love having it ready and on hand, and because rice is so versatile and stores so well it really is the perfect batch-cooking item we have.

Earlier this past week I was craving that cheesy-carby combo and did the unthinkable: I threw my rice and cheese together with an egg and then put is in the waffle iron.

I’m happy to say that the results are outstandingly delicious and one that I would highly encourage you make, any time of the week!

These cheesy rice waffles are perfect sides for really any meal. You could even make a sandwich out of them (chicken and cheesy rice waffles? Twist my arm…), top them with an egg and some sautéed greens, or cut them into wedges and dip them in guacamole. Get creative with it! Just make sure you make ‘em!

WANT THE RECIPE? OF COURSE YOU DO – GET IT HERE!