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Breakfast

Liberian Rice Bread

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15 minutes
Prep
45 minutes
Cook

Ingredients

  • 500 g (2 1/2 cups) cooked white rice, mashed
  • 250 g (2 cups) all-purpose flour
  • 150 g (3/4 cup) granulated sugar
  • 120 ml (1/2 cup) vegetable oil
  • 2 large eggs
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 120 ml (1/2 cup) evaporated milk

Method

  1. Preheat the oven to 180°C (350°F) and grease a loaf pan.
  2. In a large bowl, mash the cooked rice until mostly smooth, with a few soft grains remaining.
  3. Beat in the sugar, oil, eggs, and evaporated milk until combined.
  4. In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt.
  5. Fold the dry ingredients into the rice mixture until just combined; do not overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 40-45 minutes until a skewer inserted in the center comes out clean and the top is golden brown.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack before slicing.

Introduction: Rice bread is a beloved Liberian breakfast staple made from mashed overripe rice or rice flour, sugar, and spices, baked until golden and dense.

Cultural Background: Rice bread is a beloved Liberian breakfast staple made from mashed overripe rice or rice flour, sugar, and spices, baked until golden and dense. It grew out of Liberia's rice-farming economy, where rice is the everyday grain, and leftover cooked rice was repurposed into a sweet, portable morning food. It's commonly sold by street vendors in the early morning and paired with coffee or tea.

Tips: Day-old rice works best since it mashes down more easily than freshly cooked rice. For a firmer, more traditional texture, mash the rice by hand rather than blending it smooth.

Variations: Add raisins or shredded coconut for extra texture and sweetness. Swap nutmeg for ground ginger for a spicier finish.

Storage: Store wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 1 week.

Reheating: Warm slices in a low oven (150°C/300°F) for 5-8 minutes or microwave for 15-20 seconds.

FAQs:

Q: Can I use brown rice?

A: Yes, though the bread will be denser and slightly nuttier in flavor.

Q: Why did my bread sink in the middle?

A: This usually means it was underbaked or the oven door was opened too early.

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