Ingredients
- 2 cups uncooked white rice, 370 g
- 1 cup warm water, plus extra for soaking
- 2 large eggs
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons instant yeast
Instructions
Rinse the uncooked rice thoroughly. Place it in a bowl, cover with plenty of water, and soak for 4 to 6 hours or overnight. Drain well. Soaking is the most important step in this recipe. It softens the rice so that it blends smoothly. Rice that has not soaked long enough can leave the batter gritty. Rinse the rice under cold water until the water runs mostly clear, then cover it with at least two inches of water, since the rice will absorb liquid as it soaks. After soaking, drain the rice in a fine-mesh sieve and shake off as much excess water as possible.
Add the drained rice, warm water, eggs, olive oil, and honey to a blender. Blend until as smooth as possible. This can take 2 to 3 minutes in a powerful blender. Stop to scrape down the sides and blend again. The batter should look creamy, like a thick pancake batter, with no visible whole grains. A smoother batter gives a finer, more even crumb. If your blender is not very powerful, blend in stages, or pause to let the motor rest.
Add the baking powder, salt, and instant yeast. Blend briefly until everything is evenly combined. Blend only for a few seconds. You do not need to keep blending, since the dry ingredients only need to be distributed.
Grease a small loaf pan and line it with parchment paper. Pour in the rice batter. A small loaf pan, about 8 x 4 inches, helps the loaf rise higher and bake evenly. Because the batter is wet, a lined pan makes it much easier to remove the loaf later.
Cover loosely and leave in a warm place for approximately 30 to 45 minutes. The batter may rise only slightly. You may see small bubbles on the surface, which is a good sign. Do not expect it to double in size, since this is a batter bread rather than a traditional dough.
Preheat the oven to 350°F (175°C). Time this so the oven is hot as the batter finishes resting.
Bake for 45 to 60 minutes, until the loaf is set, lightly golden, and cooked through in the center. The top should feel firm to the touch, and a toothpick inserted into the center should come out clean. Because the batter contains eggs and a lot of moisture, make sure the center is fully cooked. If the top is browning too quickly, loosely tent it with foil. The internal temperature should reach at least 200°F (93°C) for a fully set center.
Let the bread rest in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool fully before slicing. Gluten-free breads continue to set as they cool, and slicing a warm loaf can make it gummy or cause it to crumble. A cooled loaf slices much more cleanly. Use a serrated knife and a gentle sawing motion.