Liberian Rice Bread
Liberian Rice Bread is a delightful and naturally gluten-free treat that combines the earthy sweetness of mashed ripe plantains with the tender crumb of rice flour. This easy-to-make bread is infused with warm notes of vanilla and nutmeg, making every bite a flavorful experience. Slightly dense yet moist, it’s perfectly balanced by a hint of rich butter and a touch of sugar for sweetness. An iconic recipe in Liberian cuisine, this rice bread is a wonderful choice for breakfast, a mid-day snack, or even a light dessert. With minimal preparation and no need for specialized baking skills, this one-bowl recipe is a true testament to comfort food that’s both simple and satisfying. Serve it at room temperature, garnished with fresh fruit or a dusting of powdered sugar for an extra touch of charm! Perfect for both casual meals and special occasions, this culturally rich dish is a must-try.
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Recipe Information
Ingredients
- 2 cups Rice flour
- 2 large Ripe plantains (mashed)
- 1 cup Granulated sugar
- 1 cup Unsweetened evaporated milk
- 4 tablespoons Unsalted butter (melted)
- 2 large Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine the rice flour, baking powder, salt, and ground nutmeg. Mix well and set aside.
Peel the ripe plantains and mash them thoroughly using a fork or a blender until smooth and lump-free.
In a separate bowl, whisk together the mashed plantains, granulated sugar, evaporated milk, melted butter, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until the batter is smooth and uniform. Avoid overmixing.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Place the pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the rice bread from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely.
Slice into squares or rectangles and serve at room temperature. Enjoy as a snack, dessert, or breakfast treat!
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 596.5 g | 217% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 270.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 763 mg | 59% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3149 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
