Go Back

Rice Bread - Making Bread With Leftover Rice

Let me clarify, this is not gluten-free bread made with rice or rice flour but regular style bread made with cooked rice! We belong to a predominantly rice eating community like most of South India and even with adaptations of non-traditional dishes into our everyday meals, I cook rice for at least
Course breads
Cuisine American
Servings 1 loaf


  • 3 tbsps yeast dry active
  • 1 cup milk warm
  • 3 tbsps sugar
  • 1 tsp salt
  • 1 tsp cumin , roasted and crushed coarsely
  • 2 cups whole wheat flour
  • 2 cups bread flour (or all-purpose flour)
  • 3 cups rice cooked


  • Add the sugar and yeast to the warm milk, stir well and allow to prove. Lindau2019s recipe call for kneading by hand (if I can find an easier way without compromising on the recipe, then I will) but I used my food processor.
  • Put the rice, about half the quantities of both flours, the salt, the crushed cumin and the yeast mixture in the food processor. Process just till it comes together. Keep adding flour a little at a time till the dough is smooth, firm but a little sticky. Add the oil and knead again for a minute or two.
  • Place the dough in a well oiled bowl, cover and allow to double in size. Deflate the dough abit and shape into one big loaf or two smaller loaves or even rolls. Place in greased loaf tins (rolls on baking sheets) and allow to rise again for about an hour.
  • Brush the loaves with a little milk (or water) and bake at 200C (400F) for 30 -40 minutes, until brown on the top and it sounds hollow when tapped. This bread was so soft and tasted so good that both the loaves were finished before the day was out!


(Linda’s recipe says 3 -5 cups flour in all. This depends on the flour. I needed a total of 4 cups and a bit for dusting while kneading the dough. I also find using bread fglour produces a better textured bread than all-purpose flour which also makes a decent bread.)