Turn RICE into BREAD

Ingredients

• 2 cups Japanese Short Grain Rice (Can substitute long grain rice; rinse before soaking)
• 1.5 cups Water (Lukewarm, about 36°C (97°F) for blending; extra for soaking)
• 2 teaspoons Active Dry Yeast (Fresh yeast gives best rise)
• 1 teaspoon Salt (Fine sea salt)
• 1 tablespoon Granulated Sugar (Feeds the yeast)
• 2 tablespoons Vegetable Oil (Neutral oil; can use canola or grapeseed)

Instructions

1. Soak the Rice

   Rinse the short‑grain rice, then place it in a bowl and cover with plenty of water. Let it soak at room temperature for at least 12 hours or overnight until the grains turn opaque white.

   Time: PT12H

2. Drain and Prepare Blender

   Drain the soaked rice and transfer it to the blender. Add salt, sugar, vegetable oil, and 1.5 cups lukewarm water (about 36°C / 97°F).

   Time: PT5M

3. Blend to a Sticky Batter

   Blend on high for 1 minute, stop, scrape down the sides, then blend another minute. Check the texture – it should be sticky, smooth, and no visible grainy rice pieces. Continue blending in 30‑second increments until the batter is fully smooth, about 3 minutes total.

   Time: PT3M

4. First Proof (Rise)

   Line the low‑profile baking pan with parchment paper. Pour the batter in, filling to about one‑third of the pan’s height. Lightly spray the surface with water, then cover tightly with plastic wrap. Place the pan in a warm spot (around 30°C / 86°F) and let it rise until doubled in volume, roughly 20 minutes.

   Time: PT20M

5. Preheat Oven to Low Temperature

   While the batter is rising, preheat the oven to 100°C (212°F). This low temperature will finish cooking the interior gently after the rise.

   Time: PT10M

   Temperature: 100°C

6. Bake at Low Heat

   When the batter has doubled, remove the plastic wrap, place a lid or another baking tray on top to trap steam, and put the pan in the oven. Increase the oven temperature to 190°C (375°F) and bake for 30 minutes.

   Time: PT30M

   Temperature: 190°C

7. Finish Baking Uncovered

   After 30 minutes, remove the lid or tray and continue baking for another 10 minutes, or until the top turns golden brown and a crisp crust forms.

   Time: PT10M

   Temperature: 190°C

8. Cool and Slice

   Remove the pan from the oven and place it on a wire rack to release steam. Let the bread cool to room temperature for 1–2 hours before slicing to allow the crumb to set.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

3 g

Fiber

1 g