Although not popular these days, I first came across this particular recipe a while ago in a number of vintage cookbooks, so I finally decided to try it.
This is an unusual bread because of the taste and texture. It is a dense bread, similar to cornbread. With Thanksgiving just around the corner, the addition of rice means that this is a perfect substitution for gluten-free members of the family, either in a stuffing recipe or on its own!
2 cups cooked and cooled rice, such as jasmine rice
3 cups whole milk
3 1/2 cups self-rising flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, melted
Yields: 1 ( 9 inch loaf)
Prep Time: 2 hours and 15 minutes
Cook Time: 50 minutes
In a bowl, place the cooked rice with the milk.
Cover the bowl with plastic wrap, and let sit at least 2 hours.
Preheat oven 3350°F.
Grease a 9-inch loaf pan with baking spray.
Add flour to the rice and milk mixture.
Mix with a fork.
Next add in the salt, sugar and baking powder. Keep mixing until well combined.
Add the melted butter. Mix more.
Pour the batter into the prepared loaf pan and bake for 50 minutes.
Remove form the oven and allow to cool in the pan for 10 minutes.
Un-mold and serve warm with butter.