This one’s for anyone staring at a container of leftover rice wondering what to do with it. Stir it together with eggs, a spoonful of almond meal and whatever’s in the fridge, press it in the waffle iron, and you’ve got something crispy, golden and surprisingly delish for around 22g of protein a serve. Got rice left over from last night’s sticky ginger-lime beef bowls? This is exactly where it goes next.
Who it’s for: anyone who hates wasting rice, anyone who wants breakfast to double as a chip, and — surprise hit in my house — inclusive of toddlers. Mine devoured hers, no negotiating required. The whole family eats the same plate, same version, no separate “kid meal.” Lead by example, not by force, and they’ll surprise you.
- 1½ cups cooked, cooled jasmine rice (day-old is best)
- 4 eggs
- 2 tbsp almond meal
- 2 tbsp grated parmesan (optional, adds crunch)
- 1 tbsp chopped chives or spring onion
- Salt & pepper
- Preheat and lightly oil your waffle iron.
- Mix everything together in a bowl — rice, eggs, almond meal, parmesan, chives, salt and pepper.
- Spoon into the waffle iron and press the lid down firmly.
- Cook 8–12 minutes. Don’t peek early — the longer it sits, the crispier it gets.
Going sweet? Skip the parmesan and chives — full sweet version below.
Press extra firmly for maximum crunch · doubles brilliantly, freeze the extras.
Why this works
Rice is basically a blank canvas and eggs are the ultimate affordable protein — put them together and you get something crispy on the outside, soft in the middle, and quietly doing a lot more nutritional work than a regular waffle ever could. It’s also the easiest way I know to make leftover rice feel like a completely different meal instead of a sad reheat.
The sweet version
Same base, different mood. Swap the chives and parmesan for a good pinch of cinnamon, then serve warm with a big spoon of cottage cheese or Greek yoghurt and berries — fresh, frozen, or steamed apple or pear if that’s what you’ve got. Tastes like dessert, works like filling breakfast.
Best toppings
Savoury: smashed avo, chilli flakes and a squeeze of lemon · cottage cheese and fresh herbs · smoked salmon, cucumber ribbons and dill · a fried or poached egg on top, because more egg is always a good idea · sauerkraut and avocado if you want your gut to thank you.
Sweet: whipped cottage cheese, honey and cinnamon · warmed nut butter with a splash of maple · tahini, banana and a pinch of sea salt · coconut yoghurt, mango and toasted coconut flakes.
No waffle iron? Use a pan
Just as good, slightly different technique. Heat a well-oiled non-stick or cast iron pan over medium heat, press the mixture in firm and flat — about 1cm thick — then leave it alone. Don’t touch it, don’t peek, don’t move it for a good 4–5 minutes, or you’ll tear the crust before it’s had a chance to form. Flip once with a big spatula, press it down again, and give the other side the same treatment. Smaller waffles (two instead of one giant one) flip easier and crisp up more evenly.
Make it higher protein
This one’s already pulling its weight, but if you want to push it further: stir a spoonful of cottage cheese straight into the batter, blitz it smooth first if the texture bothers you · add an extra egg white or two if you want more egg without more yolk · stir a scoop of protein powder into the sweet version, it disappears completely into the batter · pile Greek yoghurt or cottage cheese on top rather than relying on the batter to do all the work.
Make it dairy-free
Drop the parmesan from the savoury batter — a pinch of nutritional yeast gets you a similar savoury hit without the dairy. For the sweet version, swap the cottage cheese or Greek yoghurt topping for a good coconut yoghurt. Everything else here is already dairy-free, and gluten-free too, since it’s rice-based from the start.