1In large bowl, combine first five ingredients: flour, sugar, baking powder, baking soda and salt. Set aside.
2Have two smaller bowls, with one large enough in which to beat your egg whites.
Separate your eggs, making sure to drain whites into bowl for beating. Leave beating of whites until later.
3To the bowl holding the egg yolks, add: melted butter and buttermilk. Stir this until all is well-blended. (I use a wire whip.)
Now add yolk-butter-buttermilk mix to your dry ingredients. Mix well, just until dry and wet are combined. Stir in the rice.
4Beat egg whites until they hold soft peaks. GENTLY fold into the rice batter.
You may want to start preheating your waffle iron now.
5Preheat your waffle iron until a drop of water sizzles on the griddle. Spoon batter onto middle of waffle iron grids. Gently (and quickly) spread out batter. Leave about two inches of room on each of all four sides. (Assuming you have a square waffle iron!) These waffles won't spread as much as some will.
6Waffles are done when you can lift the lid of waffle iron off from tops of waffles; be gentle when doing this. Check to see waffles are golden brown. You can leave waffles to bake a bit longer, if you like them a little more stiff/done.
7Overall, these are not meant to be a stiff or crisp waffle. They are delicate and soft. We like them with a bit of extra butter and real maple syrup. Hope you enjoy them as well.