Baked rice bread

The first recipe for rice bread cooked in America appeared in 1919 in the book "The Good Housekeeping Cookbook", by Irma Rombauer. The recipe was for a sweet bread made with cooked rice, sugar, eggs, butter, milk, and yeast. The bread was described as "soft and fluffy" and "perfect for serving for breakfast or as a snack."

Irma Rombauer's recipe was inspired by a traditional Japanese recipe for steamed rice bread called "okaki." Okaki is made with cooked rice, sugar, wheat flour, and yeast.

Irma Rombauer's recipe quickly became popular in the United States. It was adapted to suit American tastes, and today there are many different variations of rice bread baked in America.

Here is a recipe for baked rice bread. 

Baked rice bread

 

Ingredients:

3 cups of cooked rice

3 eggs

1 tea cup of oil

1 cup of rice flour or sorghum flour

1 teaspoon of bicarbonate of soda

1 teaspoon of salt

1 cup of milk tea (can be coconut milk)

1 mold n°3 greased and floured with rice flour

 

Method of preparation:

Place the oil, eggs, rice, bicarbonate of soda, salt, and milk in the blender and beat for approximately one minute, then place the mixture in a bowl and add the rice flour (you can add parsley, chives, and pepperoni to taste).