PAIN AU RIZ (RICE BREAD)
This is a lovely, slightly sweet bread from Bernard Clayton's Complete Book of Breads. Posted for ZWT III, France. The texture the rice adds to this sets it apart from other breads.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h55m
Yield 2 loaves
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1673.6, Fat 22.9, SaturatedFat 12.1, Cholesterol 157.6, Sodium 2549.2, Carbohydrate 322.6, Fiber 11.3, Sugar 56.2, Protein 42.7
BELGIAN RICE TART (TARTE AU RIZ)
This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting...
Provided by Mia in Germany
Categories Tarts
Time 1h45m
Yield 1 tart, 4-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 617.9, Fat 17.4, SaturatedFat 8, Cholesterol 127.5, Sodium 195.5, Carbohydrate 98.9, Fiber 2.7, Sugar 28.3, Protein 15.4
WILD RICE BREAD
Make and share this Wild Rice Bread recipe from Food.com.
Provided by Charlotte J
Categories Yeast Breads
Time 53m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Put all ingredients into your bread maker as you do any other recipe.
- Make the dough in the bread machine through the first rise.
- After the first rise take it out and put it into two bread pans.
- Let it rise and then bake at 350 degrees for 33 minutes.
Nutrition Facts : Calories 1001.1, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 1235.6, Carbohydrate 205.9, Fiber 8.8, Sugar 32, Protein 26.4
RICE BREAD
Make and share this Rice Bread recipe from Food.com.
Provided by Vino Girl
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129.1, Fat 0.4, SaturatedFat 0.1, Sodium 195.4, Carbohydrate 27, Fiber 1.1, Sugar 0.1, Protein 3.7
BREAD MACHINE RICE BREAD
My husband and I chose not to eat wheat much, and we were given a bread machine for a wedding present. So we searched for a good rice bread recipe. I found this one. I have tried it a handful of times and each time it comes out very well. So I thought I'd share. This bread is very moist and dense. Like most rice breads it does not rise as much as wheat bread. So if you try it and it does not rise above half of the pan do not worry. This recipe was also a find because we had friends and family who were sensitive to wheat. I hope you enjoy!
Provided by beauty21585
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 10-15 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put all wet ingredients right into the bread machine baking pan according to your bread machine manual. Liquids first.(I put them in in the order listed).
- 2. Once the wet ingredients are in the pan start with the dry ingredients. When putting the flour in try to spread the flour around so that it covers all of the liquids underneath.
- 3 Once the flour is spread, put in the yeast.
- 4 Use a Basic bread setting. Medium Crust color. Makes a 2lb loaf.
Nutrition Facts : Calories 210.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 38.3, Sodium 252.9, Carbohydrate 31, Fiber 1.7, Sugar 2.7, Protein 4.7
BROWN RICE BREAD
I found this on allrecipes, and it is one of my favorite all-purpose bread machine recipes. A high-rising loaf with excellent texture, and the taste is very adaptable to whatever flavorings you may choose to add (sweet or savory). Whatever we can't eat while it's hot usually becomes either cinnamon toast or garlic cheese toast the next day. Prep time does not include cooking time for rice. Makes 1 1 1/2 lb loaf.
Provided by Muffin Goddess
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- If you don't have any leftover brown rice, prepare 1/3 cup of uncooked rice and allow to cool a bit.
- Place 1/2 cup cooked rice in a 2-cup measure.
- Add olive oil and enough warm water to make 1 1/2 cups total.
- Pour rice mixture into pan of bread machine, and add all other ingredients per manufacturer's recommended order.
- Set machine for Basic setting and desired crust color.
- Bake.
LIBERIAN RICE BREAD
I found this recipe on several websites and adapted it to my liking. It is a nice gluten-free alternative to bread.
Provided by mochome1
Categories Quick Breads
Time 45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 114.8, Fat 2.5, SaturatedFat 0.3, Sodium 122.7, Carbohydrate 20.6, Fiber 1.4, Sugar 3.8, Protein 3.4
More about "pain au riz rice bread recipes"
RICE BREAD/ PAIN DU RIZ - YOUTUBE
From bing.com
RICE BREAD (PAIN DE RIZ) RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
GLUTEN-FREE RICE BREAD – MARIE'S RECIPES
From recettes-de-marie.com
HAITIAN CREOLE: MWEN BEZOIN FE YON PAIN DU RIZ
From sweetcoconuts.blogspot.com
PAIN DE RIZ SANS GLUTEN ( GLUTEN FREE RICE BREAD)
From caribbeanpearls.blogspot.com
PAIN AU RIZ RICE BREAD RECIPES
From tfrecipes.com
PAIN AU RIZ – OUEST DéLICES, BLOG CULINAIRE
From ouestdelices.com
BEST COOKING BREADS RECIPES: PAIN AU RIZ (RICE BREAD)
From worldbestbreadsrecipes.blogspot.com
PAIN AU RIZ (RICE BREAD) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
PAIN AU RIZ (RICE BREAD) - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PAIN AU RIZ COMPLET & SéSAME RECIPE - PINTEREST
From in.pinterest.com
PAIN AU RIZ DE MARYLO AVEC ROBOT-BOULANGER - RECETTES …
From recettes.qc.ca
RICE BREAD (PAIN DE RIZ) RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love