Rice Loaf Recipes

BROWN RICE VEGETABLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
• Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
• Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

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.

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.