9-Minute Microwave Rice Bread
No oven required! Use soaked raw white or brown rice to create a smooth batter, then ferment and cook in a microwave-safe container. In just 9 minutes of microwave time, you can produce a gluten-free pure rice bread with a golden, crispy crust and a moist, soft interior.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
1. Soak raw rice until soft, drain well, and blend with water, salt, syrup, and oil until a smooth, lump-free batter is formed. → 2. Add instant yeast, blend until well combined, and pour into a greased microwave-safe container. → 3. Cover and ferment in the microwave at 40°C for 20 minutes. → 4. Microwave at 1000W for 6 minutes, then carefully flip the bread and microwave for another 3 minutes. → 5. Remove from the mold immediately after cooking, invert onto a wire rack, and let cool completely before slicing.
Cooking Steps
Brief Cooking Order
1. Soak raw rice until soft, drain well, and blend with water, salt, syrup, and oil until a smooth, lump-free batter is formed. → 2. Add instant yeast, blend until well combined, and pour into a greased microwave-safe container. → 3. Cover and ferment in the microwave at 40°C for 20 minutes. → 4. Microwave at 1000W for 6 minutes, then carefully flip the bread and microwave for another 3 minutes. → 5. Remove from the mold immediately after cooking, invert onto a wire rack, and let cool completely before slicing.
Introduction
No oven required! Use soaked raw white or brown rice to create a smooth batter, then ferment and cook in a microwave-safe container. In just 9 minutes of microwave time, you can produce a gluten-free pure rice bread with a golden, crispy crust and a moist, soft interior.
Step 1
Wash the rice and soak it in cold water for 1 to 2 hours (until the grains can be easily crushed between your nails; if using brown rice, soak in the refrigerator overnight). Once soaked, drain the water completely.
Step 2
Place the drained rice into a blending container. Add salt, maple syrup, the specified amount of water, and anhydrous butter (or avocado oil).
Step 3
Using an immersion blender or high-speed blender, process the rice and ingredients into a smooth, refined batter with absolutely no lumps remaining (keeping the batter temperature around 26°C is ideal).
Step 4
Add the instant dry yeast and blend again until evenly incorporated, ensuring the yeast is fully dissolved and there are no clumps.
Step 5
Lightly grease the inside of the microwave-safe metal container with a thin layer of anhydrous butter or oil to aid in unmolding and browning.
Ingredients List
Important Notes
Rice must be soaked for sufficient time (1-2 hours for white rice, overnight for brown rice). The batter must be blended until completely smooth with no remaining rice grains; this is the key to the texture of the bread. 💡
Add yeast last and blend, as this prevents premature fermentation due to rising temperatures during the blending process. Ensure the yeast is not stuck to the blades and is fully dissolved. ⚠️
A microwave-safe metal cooking container must be used to achieve heat concentration and a crispy, browned crust. Using standard glass containers will cook the bread, but it will not brown or become crispy. 🍳
It is crucial to unmold the bread immediately after cooking and place it on a wire rack to release steam. If left in the container, trapped moisture will make the crust soggy. ⏱️
For storage, it is recommended to slice and freeze in an airtight container. When ready to eat, skip thawing and place directly into an air fryer or oven at 170°C for about 5 minutes to restore the crispy texture. 👥
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...