Liberian Rice Bread

Be the first to rate

(No Ratings Yet)

Loading...

Liberian Rice Bread is a soft, lightly sweet loaf traditionally made to stretch leftover cooked rice into a satisfying breakfast bread. Mashed rice gives the crumb a tender, slightly dense texture, while a touch of sugar and butter produces a golden crust that pairs beautifully with tea, palm butter stew, or a smear of butter.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 6 gFat
• 3 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 8 gSugar
• 8 gProtein
• 320 mgSodium
• 95 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the yeast sponge

• 1 1/2 cups warm water (about 110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 1/4 cup warm whole milk

For the rice dough

• 2 cups cooked white rice, preferably day-old
• 1/4 cup unsalted butter, melted (or coconut oil)
• 1 large egg, lightly beaten
• 1 tsp fine sea salt

For the dry mix and topping

• 3 to 3 1/2 cups all-purpose flour
• 1 tsp baking powder
• 2 tbsp granulated sugar
• 2 tbsp toasted sesame seeds or shredded coconut (optional)

Directions

1. Activate the yeast by stirring warm water, sugar, and yeast together in a small bowl. Let stand 5 to 10 minutes until foamy and fragrant.
2. In a large mixing bowl, mash the cooked rice with a wooden spoon or potato masher until mostly smooth with only small rice grains remaining.
3. Stir the warm milk, melted butter, beaten egg, and salt into the mashed rice until well combined, then pour in the activated yeast mixture.
4. Add 3 cups of the flour and the baking powder; stir until a soft, sticky dough forms. Add more flour a tablespoon at a time if needed to make the dough manageable.
5. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth, soft, and slightly tacky but no longer sticky.
6. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
7. Punch the dough down, shape it into a tight log, and place it in a greased 9×5-inch loaf pan. Cover and let rise again for 30 to 45 minutes until puffy.
8. Brush the top with a little melted butter or milk and sprinkle with sesame seeds or toasted coconut if using. Bake at 375°F (190°C) for 35 to 40 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
9. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm with butter, honey, or alongside a savory Liberian stew.

Cook’s Notes

• Day-old refrigerated rice works best because it has less moisture and breaks down into a smoother mash.
• For a more traditional Liberian flavor, swap the butter for melted palm oil or coconut oil and fold in 1/4 cup toasted shredded coconut with the flour.
• Brush the top with melted butter during the last 5 minutes of baking for a softer, shinier crust.
• The bread is mildly sweet and pairs especially well with savory dishes like Liberian Palm Butter Soup or Pepper Soup.
• Store wrapped at room temperature for 2 to 3 days, or slice and freeze in a zip-top bag for up to one month.

You might also like

African

Crispy Liberian Banana Fritters

African

Liberian Goat Stew

African

Liberian Potato Greens Stew

African

Liberian Style Collard Greens with Smoked Fish