Recipes

Ingredients:

• 360 g (2 cups) raw white rice**

• 240 g (1 cup) water, room temperature

• 45 g (3 Tbsp) olive oil

• 6 g (1 tsp) salt

• 25 g (2 TBsp) maple syrup

• 7 g ( 2 1/4 tsp) instant yeast

Directions:

1. Wash the rice like you would for cooking and soak in new water for 2 hours at room temperature

2. Drain rice well and add to a high powered blender along with all ingredients, yeast last.

3. Blend until very, very fine (about 2-3 minutes) and until temperature is 40 C (105 F), no hotter; unblended grains will sink to the bottom causing problems in the rising/baking process

4. Pour the batter into a lightly-greased non-stick load pan (We prefer to add parchment paper). Whichever loaf pan you choose, make sure the batter only comes half-way up initially

5. Cover and proof at 40 C (104 F) until 1 1/2 times the original size. I use my oven's lowest temp. Take the pan out and preheat oven to 190 C (375 F). As soon as the batter rises to nearly 2 times the original size, bake uncovered for 35-40 minutes, or until golden brown on top. Be sure to spritz the top with water every now and then, as the rice batter is highly prone to drying out.

6. Once baked, release teh loaf onto a wire rack to cool. It's best fresh, but can last 1 day outside of the fridge and then can last a few extra days in the fridge

This bread can be easily frozen for one month too!

**Opt for rice that is naturally soft, springy, and fragrant. The best results are with short-grain Japanese and Taiwanese rice. We use Homai Calrose Rice. Long-grain rice (like basmati, jasmine), glutinous rice, or rice flour all give poor results.