Ingredients
- 2 cups uncooked white rice
- 1 cup water, for blending
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
For equipment, you’ll need a high-powered blender, a bowl for soaking, a loaf pan, parchment paper (or a little oil for greasing), a spatula, and a wire cooling rack.
Instructions
Rinse the rice thoroughly under cold water until the water runs mostly clear. Place it in a bowl, cover with plenty of water, and soak for 4 to 6 hours or overnight. Soaking softens the grains so the blender can break them down into a smooth batter. Drain well when you’re ready to use it.
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving a little overhang on the long sides so the loaf lifts out easily. You can also lightly grease the pan instead.
Add the soaked, drained rice and 1 cup of fresh water to a high-powered blender. Blend until the mixture is as smooth as possible. Stop and scrape down the sides once or twice. The smoother the batter, the softer the finished bread will be, so don’t rush this step.
Add the eggs, olive oil, baking powder, and salt. Blend again until the batter is evenly combined. The batter will be fairly thin and pourable.
Pour the batter into the prepared loaf pan and smooth the top. Give the pan a gentle tap on the counter to release any large air bubbles.
Bake for 45 to 60 minutes. The loaf is ready when the center is set, the top is lightly golden, and a toothpick inserted in the center comes out without wet batter. Ovens vary, so start checking at around 45 minutes. If the top browns too quickly, loosely cover it with foil for the last 10 to 15 minutes.
Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing. The loaf continues to set as it cools, and cutting too soon can make the inside seem gummy.