Turn Rice Into Fluffy Bread In 1 Hour
Turn RICE Into Fluffy BREAD In 1 Hour is a medium Japanese‑Inspired recipe that serves 4. 120 calories per serving. Recipe by emmymade on YouTube.
Prep: 9 min | Cook: 52 min | Total: 1 hr 16 min
Cost: $0.67 total, $0.17 per serving
Ingredients
- 1 cup Jasmine Rice (dry, soaked overnight and drained)
- 2 cups Water (for soaking the rice; discard after draining)
- 1/2 cup Water (added to blender with other ingredients)
- 2 tablespoons Olive Oil (neutral oil; extra‑virgin recommended)
- 1 tablespoon Granulated Sugar (helps activate the yeast)
- 1 teaspoon Salt (fine sea salt)
- 2 teaspoons Active Dry Yeast (ensure yeast is fresh; proofed by warm batter)
- 2 tablespoons Water (for spritzing the tops before and after proof)
Instructions
Soak the Rice
Place 1 cup dry jasmine rice in a bowl, cover with 2 cups water, and let soak overnight (8‑12 hours).
Time: PT0M
Drain and Reserve Soaking Water
After soaking, pour the rice into a fine mesh sieve, drain excess water, and set the water aside for plant use if desired.
Time: PT2M
Blend the Batter
Add the drained rice, 1/2 cup fresh water, 2 tbsp olive oil, 1 tbsp sugar, 1 tsp salt, and 2 tsp active dry yeast to the high‑speed blender. Blend on high for about 1 minute 15 seconds, checking the temperature after 45 seconds and again after 1 minute. Stop when the batter reaches 95‑110°F.
Time: PT1M15S
Temperature: 95‑110°F
Prepare the Loaf Pans
Lightly spray the two mini loaf pans with non‑stick cooking spray.
Time: PT2M
Divide the Batter
Pour the batter evenly into the two prepared pans, smoothing the tops with a spatula.
Time: PT2M
Tap and Settle
Give each pan a few gentle taps on the counter to release air bubbles and settle the batter.
Time: PT1M
First Spritz
Using the spray bottle, lightly mist the surface of each batter with water.
Time: PT30S
Proof the Breads
Let the pans sit at room temperature for 15‑20 minutes, or until the batter has risen just below the rim of the pan.
Time: PT20M
Second Spritz and Preheat Oven
Give the batter another quick mist of water, then preheat the oven to 365°F (185°C). Place a shallow pan of water on the lower rack to create steam.
Time: PT5M
Temperature: 365°F
Bake the Bread
Bake for 30‑35 minutes, or until the internal temperature of the loaves reaches 205‑210°F (96‑99°C).
Time: PT32M
Temperature: 365°F
Cool and Serve
Remove the loaves from the oven, let them cool completely on a wire rack before slicing. Enjoy warm or store for later.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 22 g
- Fat
- 4 g
- Fiber
- 0.5 g
Dietary info: Gluten‑Free, Vegan
Allergens: Contains rice, Contains yeast
Ingredient Substitutions
- Instead of Jasmine Rice: short‑grain rice, long‑grain rice, quinoa, millet
- Instead of Olive Oil: vegetable oil, canola oil, sunflower oil
- Instead of Granulated Sugar: honey, maple syrup (use less)
- Instead of Salt: kosher salt, table salt
- Instead of Active Dry Yeast: instant yeast (use same amount)
Equipment Needed
- High‑Speed Blender
- Measuring Cups
- Spray Bottle
- Mini Loaf Pans (2)
- Kitchen Thermometer
- Oven
- Timer or Stopwatch
Critical Steps — Do Not Skip
- Blend the batter to a temperature between 95‑110°F without overheating.
- Proof the batter until it rises just below the pan rim.
- Bake until internal temperature reaches 205‑210°F.
Chef Tips from the Video
- A high‑speed blender is essential; a regular blender will not pulverize the rice finely enough for good rise.
- Keep the batter temperature between 95‑110°F; use a kitchen thermometer to monitor.
- Adding a splash of water to the oven creates steam, giving the crust a pleasant crackle.
Troubleshooting
Batter is too thick and does not spread in the pan.
Add 1‑2 tablespoons of water and blend briefly until a smooth, pourable consistency is achieved.
Bread does not rise much during proof.
Ensure the batter temperature is at least 95°F before proofing and that the yeast is fresh; a warmer room (around 75°F) helps.
Crust is too hard or burnt.
Tent the loaves with foil after 20 minutes of baking or lower oven temperature by 10‑15°F.
Storage
Refrigerator: Wrap tightly; lasts 3‑4 days.
Freezer: Wrap each loaf in foil and freeze up to 2 months.
Room temperature: Best eaten the same day; can sit 1 day in a bread box.
Make-Ahead Tips
- Batter can be prepared the night before and refrigerated; let it come to room temperature before the final proof.
- Baked loaves freeze well; reheat in a 300°F oven for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of rice bread in Japanese‑inspired cuisine?
Rice‑based breads trace back to Japanese and Taiwanese home‑cooking traditions where rice flour is used for steamed buns and flatbreads. Modern adaptations, like this blender rice bread, blend those traditions with Western yeasted‑bread techniques to create a gluten‑free loaf.
What are the traditional regional variations of rice bread in Japanese cuisine?
Traditional Japanese rice breads include "mochi‑pan" (sweet rice‑flour rolls) and "shokupan" made with a blend of wheat and rice flour. Some regions add sweet potato or azuki bean paste for flavor, while others keep it plain for everyday meals.
How is rice bread traditionally served in Japan?
In Japan, rice‑based breads are often sliced and served with butter, jam, or miso‑based spreads, and they accompany tea or coffee. They are also used for sandwiches with fillings like egg salad or tonkatsu.
What occasions or celebrations feature rice bread in Japanese culture?
Rice breads appear during tea ceremonies, school lunches, and as a convenient snack for festivals where wheat flour may be less common. They are also popular in health‑focused gatherings because they are gluten‑free.
What authentic ingredients are essential for traditional rice bread versus acceptable substitutes?
Authentic recipes use short‑grain Japanese rice, water, yeast, and a neutral oil. Substitutes can include other short‑grain rice varieties, quinoa, or millet, and oils such as grapeseed or sunflower can replace olive oil without altering texture dramatically.
What are the most common mistakes to avoid when making blender rice bread?
Common errors include over‑blending, which overheats the batter and kills the yeast, using too little water resulting in a batter that won’t rise, and skipping the steam step, which leads to a dry crust.
Why does this rice bread recipe use a high‑speed blender instead of a regular blender?
A high‑speed blender can pulverize whole rice grains into a fine, flour‑like consistency, creating enough surface area for the yeast to feed and produce lift. Regular blenders leave larger particles, resulting in dense, poorly risen loaves.
Can I make blender rice bread ahead of time and how should I store it?
Yes. Bake the loaves, let them cool completely, then wrap tightly and refrigerate for up to four days or freeze for two months. Slice before freezing for easy thawing and toasting.
What texture and appearance should I look for when the blender rice bread is done?
The loaves should have a golden‑brown crust with a slight crackle, and the interior should be fluffy, tender, and slightly gummy yet not wet. An internal temperature of 205‑210°F confirms it is fully baked.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade focuses on approachable home‑cooking tutorials, often featuring quick, experimental recipes that adapt classic dishes for dietary restrictions and modern kitchen gadgets.
How does the YouTube channel emmymade's approach to gluten‑free cooking differ from other channels?
emmymade emphasizes minimal‑ingredient, high‑tech methods—like using a high‑speed blender—to create gluten‑free versions of familiar breads, whereas many other channels rely on pre‑made gluten‑free flours or extensive ingredient lists.
Last updated: September 6, 2026
