Rice Bread
Rice Bread
Ingredients
- 11 oz short grain rice, soaked
- 2/3 cup water
- 2 tablespoons cornstarch
- 1 teaspoon instant yeast
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- 1
Wash the rice thoroughly. Soak the rice in water for at least 2 hours, or overnight for the best result. This step is crucial for the texture of the bread.
- 2
Drain the soaked rice very well. It is critical to drain thoroughly; if water remains, the ratio will collapse, and the bread may end up flat or shrink.
⏱️ 5 min
- 3
Transfer the drained rice into a blender. Add 2/3 cup (160 ml) water to the blender with the rice. Blend for at least 3 minutes until the mixture is completely smooth, with no grainy texture. The mixture should become a thick, smooth, white batter.
⏱️ 3 min
- 4
To the blender, add 1 tablespoon (20 g) sugar, 1 teaspoon (4 g) salt, 1 teaspoon (5 g) instant yeast, 2 tablespoons (20 g) cornstarch, and 1.5 tablespoon (20 g) vegetable oil. Blend for an additional 30 seconds until all ingredients are well combined into a smooth batter. The cornstarch helps stabilize the batter while keeping it gluten-free.
⏱️ 1 min
- 5
Pour the batter into a loaf pan that has been lined with parchment paper. Lightly spray water on the surface of the batter.
⏱️ 5 min
- 6
Cover the loaf pan with plastic wrap. Place it in a warm location and let it rise for about 35-40 minutes, or until the batter has almost doubled in volume. The batter should rise significantly, filling the pan.
⏱️ 40 min
- 7
Preheat your oven to 320°F (160°C). Cover the loaf pan with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 320
- 8
After 30 minutes, carefully remove the aluminum foil. Increase the oven temperature to 375°F (190°C) and continue to bake for another 10 minutes, or until the top is golden brown.
⏱️ 10 min•🌡️ 375
- 9
Remove the bread from the oven. Carefully take it out of the loaf pan and remove the parchment paper. Place the bread on a wire rack to cool completely until it reaches room temperature. Once cooled, slice and serve. The finished bread should have a golden-brown crust and a soft, airy interior.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Bread
- 11 oz short grain rice, soaked
- 2/3 cup water
- 2 tablespoons cornstarch
- 1 teaspoon instant yeast
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- 1
Wash the rice thoroughly. Soak the rice in water for at least 2 hours, or overnight for the best result. This step is crucial for the texture of the bread.
- 2
Drain the soaked rice very well. It is critical to drain thoroughly; if water remains, the ratio will collapse, and the bread may end up flat or shrink.
⏱️ 5 min - 3
Transfer the drained rice into a blender. Add 2/3 cup (160 ml) water to the blender with the rice. Blend for at least 3 minutes until the mixture is completely smooth, with no grainy texture. The mixture should become a thick, smooth, white batter.
⏱️ 3 min - 4
To the blender, add 1 tablespoon (20 g) sugar, 1 teaspoon (4 g) salt, 1 teaspoon (5 g) instant yeast, 2 tablespoons (20 g) cornstarch, and 1.5 tablespoon (20 g) vegetable oil. Blend for an additional 30 seconds until all ingredients are well combined into a smooth batter. The cornstarch helps stabilize the batter while keeping it gluten-free.
⏱️ 1 min - 5
Pour the batter into a loaf pan that has been lined with parchment paper. Lightly spray water on the surface of the batter.
⏱️ 5 min - 6
Cover the loaf pan with plastic wrap. Place it in a warm location and let it rise for about 35-40 minutes, or until the batter has almost doubled in volume. The batter should rise significantly, filling the pan.
⏱️ 40 min - 7
Preheat your oven to 320°F (160°C). Cover the loaf pan with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 320 - 8
After 30 minutes, carefully remove the aluminum foil. Increase the oven temperature to 375°F (190°C) and continue to bake for another 10 minutes, or until the top is golden brown.
⏱️ 10 min•🌡️ 375 - 9
Remove the bread from the oven. Carefully take it out of the loaf pan and remove the parchment paper. Place the bread on a wire rack to cool completely until it reaches room temperature. Once cooled, slice and serve. The finished bread should have a golden-brown crust and a soft, airy interior.
⏱️ 120 min