Oh come on, I can't be the only one who always has leftover rice when I make it at home. I get tired of the usual rice pudding or turning it into fried rice. So when I was in Japan I found this nifty little way to use leftover rice... I make a bread!
This is actually a fun and delicious recipe (and quite original, I might add). I also like to serve this rice bread when my entree is any teriyaki dish, as in Tuna Teriyaki, as the extra sauce is attracted to the bread like a sponge to water. The only ingredient this bread calls for which you might not have around on a regular basis is white cornmeal. I suppose you can make it with yellow cornmeal though the color, quite obviously, would be different.
So go ahead and cook a little extra rice and enjoy a treat from Japan with Rice Bread.
Ingredients needed to make Japanese Rice Bread (makes 1 loaf):
- 2 cups white cornmeal
- 1 tsp. salt
- 1 Tbs. baking powder
- 1 cup cooked rice, cold
- 3 eggs, beaten
- 2 1/2 cups milk
- 1 Tbs. butter, softened
Steps:
- Pre-heat your oven to 425 degrees. Line the bottom of an 11-inch loaf pan with parchment paper and lightly oil the sides.
- In a medium bowl whisk together the white cornmeal, salt and baking powder.
- In another medium bowl, mash the cooked rice (make it smooth).
- In another bowl whisk the eggs and milk. Stir this mixture into the cornmeal mixture.
- Stir the butter and rice into the cornmeal mixture.
- Spoon the batter into the prepared pan and even out.
- Place in the oven and bake 30 minutes.
- Remove from the oven and let cool in the pan 5 minutes.
- Remove the bread from the pan and let cool on a rack until ready to slice and serve.
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