Pain Au Riz Rice Bread Recipes

PAIN AU RIZ (RICE BREAD)

Steps:

• Grease 2 8x4 inch loaf pans.
• in a medium saucepan, warm the milk, molasses, butter and salt.
• in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
• pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
• while beating, add the egg, rice and currants.
• Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
• the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
• Refrain from using too much flour.
• keep the dough elastic and not a hard ball.
• place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
• remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
• cut the dough into 2 pieces. form rectangular loaves the length of the pans.
• place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
• cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
• preheat oven to 400 20 minutes before baking.
• place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
• (if using convection oven, reduce heat 50 degrees).
• turn out from pan onto metal rack to cool.

BELGIAN RICE TART (TARTE AU RIZ)

Steps:

• Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
• Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
• Sift flour and salt into a bowl, make a well in the middle.
• Mix rest of the 1/4 cup milk with oil and egg.
• Pour yeast mixture into the well and cut butter into the flour.
• Add milk-oil-egg mixture and knead so you get a soft dough.
• Let rest 30 minutes.
• Remove cooked rice pudding from heat.
• Divide egg, beat white until soft peaks form.
• In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
• Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
• Knead dough, then spread into tart or spring form.
• Pour rice pudding onto dough, baste rim with remaining egg yolk.
• Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
• Remove from oven and let cool.
• Serve plain, with hot cherries or cherry pie filling or whatever topping you like.

LIBERIAN RICE BREAD

Steps:

• Stir until thoroughly blended.
• Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 375' for 40 minutes.
• Test with a toothpick (when it comes out dry, bread is done).

EASY RICE BREAD

Steps:

• To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
• Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
• Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
• Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

RICE BREAD

Steps:

• Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Spoon rice into a large bowl; cool to room temperature.
• Stir in 1 1/4 cups warm water.
• Add 2 cups flour and yeast to rice mixture; stir well to combine.
• Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
• Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
• Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
• Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Divide dough in half.
• Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface.
• Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
• Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
• Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Preheat oven to 375°.
• Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Cool in pans on wire racks.