3 large eggs, separated
1 teaspoon granulated sugar
2 cups buttermilk
6 tablespoons vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked rice
Beat egg whites with sugar until stiff but not dry in small mixer bowl; set aside.
Beat egg yolks until thick and lemon-colored in large mixer bowl. Add buttermilk and oil; beat. Sift together flour, baking powder, baking soda and salt; stir into egg yolk mixture. Beat only until smooth. Stir in rice; fold in egg whites.
Bake in hot waffle iron until steaming stops and waffle is golden brown.
Makes 6 servings.