Microwave Pure Rice Bread
A quick, flour-free rice bread made from pure raw rice. Using a specialized microwave cooking container, you can bake a loaf with a golden, crispy crust and a moist, soft, and chewy interior in just 9 minutes. It is gluten-free and easy to make, serving as a healthy staple for a busy lifestyle.
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🍳 Cooking Flow
Soak raw rice, drain, then blend with water, sugar, salt, and oil into a smooth batter → Add instant dry yeast and blend until fully dissolved → Pour into a greased microwave-safe container and ferment at 40°C for 20 minutes → Microwave at 1000W for 6 minutes, flip, and microwave for another 3 minutes → Remove from container immediately and cool on a wire rack before slicing
Cooking Steps
Brief Cooking Order
Soak raw rice, drain, then blend with water, sugar, salt, and oil into a smooth batter → Add instant dry yeast and blend until fully dissolved → Pour into a greased microwave-safe container and ferment at 40°C for 20 minutes → Microwave at 1000W for 6 minutes, flip, and microwave for another 3 minutes → Remove from container immediately and cool on a wire rack before slicing
Introduction
A quick, flour-free rice bread made from pure raw rice. Using a specialized microwave cooking container, you can bake a loaf with a golden, crispy crust and a moist, soft, and chewy interior in just 9 minutes. It is gluten-free and easy to make, serving as a healthy staple for a busy lifestyle.
Step 1
Wash the white rice and soak in cold water for 1 to 2 hours (soak brown rice in the refrigerator overnight). It is ready when the grains can be easily crushed between your fingernails.
Step 2
Drain the soaking water completely (this water is not included in the recipe).
Step 3
Add salt, maple syrup, the recipe's specified amount of water (110g), and anhydrous butter (20g) to the drained rice.
Step 4
Use an immersion blender to blend at high speed until the rice and ingredients form a smooth, fine batter with no remaining granules (maintain temperature around 26°C).
Step 5
Finally, add the instant dry yeast and blend again until the yeast is thoroughly dissolved into the rice batter.
Ingredients List
Important Notes
💡 The raw rice must be blended into a perfectly smooth batter without any granules for the rice bread to rise successfully and have an even texture.
⚠️ Pay attention to the temperature while blending to avoid overheating, which can deactivate the yeast. It is recommended to keep the temperature around 26°C.
🔥 You must use a microwave-safe metal baking container to generate a golden, crispy crust. Standard glass containers will not produce a crispy texture or browning.
⚠️ After baking, immediately remove the bread from the container and place it on a cooling rack. Do not leave it inside the box, as condensation will make the crust soggy.
💡 Ensure the bread is completely cool before slicing to prevent the texture from becoming gummy or deformed by the knife.
👥 For storage, it is recommended to slice and freeze in an airtight container; do not refrigerate as the starch will stale and harden. To serve, reheat directly from frozen in an air fryer or oven at 170°C for about 5 minutes to restore the crispy crust and soft interior.
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