2 cups raw white rice
1 cup water
3 Tbsp vegetable oil
1 tsp salt
2 Tbsp sugar
1 Tbsp yeast
Place your 2 cups rice in a bowl, cover with plenty of water, and allow to soak for two hours.
Drain rice well and add to a high-powered blender along with water, oil, salt, and sugar. Blend until very fine. (Pinch a bit of the batter between thumb and fore finger to feel to see if it is still gritty. If it is blend it a bit more.) Your batter should be warm but not hot now is the time to add your yeast give it a few more pulses to blend the yeast in.
Pour the batter into a greased bread pan. I used parchment paper in the bottom of the pan. The batter should only fill your pan halfway. Allow to rise (15 to 25 minutes) Bake at 375 F degrees for 35 to 40 minutes, or until golden brown. Internal temp should be about 210 degrees.
When done turn out to cool.
This bread is tasty, light crumb, has spring, and looks pretty. I was very pleased with the result and happy to have another gluten free option.
~a little bird
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