Turn leftover rice into fluffy, delicious bread with an easy, no-knead recipe
Do you want to avoid waste? This recipe transforms leftovers
of your rice of the week in a brand new and delicious recipe.
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- PORTION: Yield of 1 loaf of 500g
- TOOLS: 1 chopping board, 1 milk jug, 1 large bowl, 1 baking tray, 1 spatula. 1 grill.
- EQUIPMENT: conventional + blender
INGREDIENTS:
No-Knead Baked Rice Bread:
- 1 egg
- ¼ cup (tea) of oil + a little to grease the pan
- 1 cup pre-cooked rice or leftover rice
- ½ spoon (for soup) of dry organic yeast (½ spoon equal to 5 g, if using fresh, multiply this quantity by 3)
- 1 and a half tablespoons of sugar
- ½ cup (tea) milk, warm, more as needed to soften dough.
- 1 cup of wheat flour + a little for dusting the mold
- ½ teaspoon salt
Finish:
- grated parmesan (optional)
PRE-PREPARATION:
- Separate recipe ingredients and utensils.
- The recipe for 2 people was sized for 1 cup of cooked rice tea. Use a mold 25cm wide by 10cm and 10cm high.
- The yield of this recipe for 2 people is about 500 g of bread.
- Grease the pan with a little oil and sprinkle it with a thin layer of flour.
- Put the milk in a milk jug and bring it to a boil over medium heat – don’t let it heat up, it must be lukewarm.
PREPARATION:
No-Knead Baked Rice Bread – Preparing the Dough:
- In the blender put the egg/s, the oil and the pre-cooked rice.
- Beat hard until a homogeneous mass is obtained.
- If the dough gets too heavy for the blender, add half the milk to make it easier/
- Reserve the blend in the blender.
- In a bowl combine the yeast, sugar and warm milk – if you used milk in the blender mixture, add only the remaining milk. Mix well.
- Add the rice mixture, reserved to the blender, and blend again.
- Add the flour and mix well so that all ingredients are well incorporated.
- Add more milk if necessary: the dough should be creamy and soft.
- Add the salt and mix again to incorporate.
- Cover the bowl with a damp cloth or plastic wrap and let sit at room temperature for 30 to 40 minutes, until doubled in size.
No-knead cooked rice bread – dough rest (2 times):
- After the resting time, remove the cloth/film from the bowl and, with the help of a spatula, beat hard to remove all the air from the dough which should have about half the volume.
- Transfer the rice bread dough to the greased form.
- Cover again and let it rest for another 10-15 minutes – it shouldn’t rise too much, the dough shouldn’t reach the maximum height of the pan.
No-Knead Baked Rice Bread (Baking):
- While the dough rests, preheat the oven to 180°C.
- As soon as the dough reaches the height – with a finger removed from the pan, sprinkle the entire surface of the bread with grated Parmesan cheese (optional).
- Place in the preheated oven and bake for 30-40 minutes, until cooked through and browned.
FINISHING AND ASSEMBLY:
- Take the rice bread out of the oven and turn it out while still hot.
- Leave to cool on a rack.
- Serve in slices.
- Store closed at room temperature. After 3 days, take it to the refrigerator for a longer shelf life.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
