Sierra Leonean Rice Bread

Name: Sierra Leonean Rice Bread
Yield: 8
Cuisine: Sierra Leone
Ingredients: Cooked rice, cooled — 500 g (about 3 cups); Sugar — 200 g (1 cup); Melted butter or vegetable oil — 120 ml (1/2 cup); Eggs — 2; Ground nutmeg — 1 tsp; Baking powder — 1 tsp; Coconut milk or evaporated milk — 120 ml (1/2 cup); Of salt — pinch

The Quirky Foodster Team

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Servings

Ingredients

Cooked rice, cooled — 500 g (about 3 cups)
Sugar — 200 g (1 cup)
Melted butter or vegetable oil — 120 ml (1/2 cup)
Eggs — 2
Ground nutmeg — 1 tsp
Baking powder — 1 tsp
Coconut milk or evaporated milk — 120 ml (1/2 cup)
Of salt — pinch

Method

Preheat the oven to 180C (350F) and grease a loaf tin.
Blend the cooked rice with the coconut milk until you have a thick, mostly smooth batter (a little texture is fine).
In a bowl, whisk together the sugar, melted butter and eggs until well combined.
Fold in the rice mixture, nutmeg, baking powder and salt, mixing until evenly combined.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 40-45 minutes, until a skewer inserted in the centre comes out clean and the top is golden.
Cool in the tin for 10 minutes before turning out onto a wire rack.

Introduction: Rice bread is a dense, subtly sweet baked treat made from cooked rice ground into a batter, reflecting Sierra Leone's ingenuity in transforming its staple grain into festive baked goods.

Cultural Background: Rice bread is a dense, subtly sweet baked treat made from cooked rice ground into a batter, reflecting Sierra Leone's ingenuity in transforming its staple grain into festive baked goods. It is traditionally prepared for special occasions and Sunday breakfasts, often sold wrapped in banana leaves or foil by home bakers in local markets.

Tips: Using rice that's a day old and well chilled blends more smoothly than freshly cooked, warm rice. Check doneness a few minutes early, as ovens vary — the top should be firm and springy.

Variations: Add raisins or grated coconut to the batter. Swap nutmeg for cinnamon for a different spice profile. Vegetarian as written; substitute eggs with flax eggs and use plant butter for a vegan version, though texture will vary.

Storage: Wrap and store at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating: Warm individual slices in a low oven or lightly toast before serving.

Nutrition: Per serving: approx. 260 kcal, 4g protein, 38g carbohydrate, 10g fat

FAQs:

Q: Can I use leftover rice from the night before?

A: Yes — leftover rice works perfectly and is traditionally preferred for this recipe.

Q: Why is my rice bread dense?

A: Rice bread is naturally denser than wheat bread; ensure the baking powder is fresh for the best rise.