Pain Au Riz Rice Bread
Discover the perfect blend of tradition and innovation with Pain Au Riz Rice Bread, a soft and hearty loaf that brings rice to the forefront of baking. Made with a mix of rice flour, all-purpose flour, and a touch of cooked white rice, this unique bread boasts a subtly sweet flavor and a tender crumb that's irresistibly fluffy. Enriched with whole milk and softened butter, it achieves a delicate richness, while an egg wash lends a beautifully golden crust. Perfect for breakfast spreads, sandwich creations, or as a standalone snack, this homemade rice bread is the ultimate comfort food. With an easy-to-follow preparation process and baking time under 30 minutes, it's an ideal recipe for both seasoned bakers and beginners eager to experiment with rice in their baking repertoire.
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Recipe Information
Ingredients
- 250 grams Rice flour
- 100 grams All-purpose flour
- 50 grams Sugar
- 1 teaspoon Salt
- 2.5 teaspoons Instant yeast
- 200 milliliters Whole milk
- 50 grams Unsalted butter (softened)
- 120 grams Cooked white rice (cooled)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the rice flour, all-purpose flour, sugar, salt, and instant yeast.
Warm the milk slightly until lukewarm (not hot) and pour it into the bowl. Stir to combine.
Add the cooked and cooled rice to the mixture and begin kneading the dough by hand or using a stand mixer with a dough hook attachment.
While kneading, gradually add the softened butter a little at a time until fully incorporated. Continue kneading for about 8–10 minutes until the dough is smooth and elastic.
Lightly grease a large bowl and place the dough inside, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Once risen, punch the dough down to release the air. Transfer it to a floured surface and shape it into a loaf or divide it into smaller rolls, depending on your preference.
Place the shaped dough onto a greased or parchment-lined baking sheet. Cover again and allow it to proof for another 30–45 minutes until slightly puffy.
Preheat the oven to 180°C (356°F).
In a small bowl, whisk together the egg and water to create an egg wash. Gently brush the egg wash over the top of the dough.
Bake the bread in the preheated oven for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Once baked, remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 372.2 g | 135% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 60.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 785 mg | 17% | |
*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.
