Rice Loaf Recipes

MUSHROOM, SPINACH, AND BROWN RICE LOAF

Steps:

• Preheat oven to 400F.
• Cook rice according to package instructions. Set aside.
• Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onions and cook until translucent. Stir in garlic and celery and season with salt and pepper. Cook until vegetables are soft, about 5 minutes.
• Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly.
• In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir to combine.
• Generously grease a loaf pan with olive oil. Pour in vegetable mixture and smooth to flat with a spatula. Bake for 40-45 minutes, until edges are nicely browned. Let cool slightly, then run a knife along edges and flip onto platter.

WONDERFUL MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.

RICE LOAF

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water.
• Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil.
• Knead until dough surface is smooth and elastic.
• Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board.
• Sprinkle baking powder evenly on surface, and knead for 5 minutes.
• Divide dough into 2 parts, and place the piece you are not working with in a covered bowl.
• Divide each half into 12 parts.
• Shape each part into a ball with smooth surface up.
• Put each ball on a wax paper square.
• Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling.
• Place steam-plate on a small wire rack in the middle of the wok.
• Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns.
• At least 2 inches space should be left between steam-plate and the wok.
• Cover wok with lid.
• Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish"blisters" on bun surfaces.
• Continue steaming batches of buns until all are cooked.
• Cook rice and wrap mixture with dough.
• Steam for 40 min untild one.
• Serve immediately.

WILD RICE MEAT LOAF

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. , Firmly press into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly.

RICE CAKE

Steps:

• Preheat oven to 170C/fan 150C
• Grease and line a loaf tin with baking paper.
• Cream butter and sugar together until pale and creamy. Beat in the eggs, then fold in all the dry ingredients followed by the milk.
• Place into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely.