Rice Bread

This bread machine recipe turns leftover cooked rice into a soft, tender loaf with a slightly chewy texture you won’t get from standard white bread. The rice grains distribute throughout the dough as it kneads, adding moisture that keeps the bread fresh longer and a subtle sweetness that pairs well with both butter and sandwiches.

Everything goes into the machine and you press start. That’s it. But simple doesn’t mean there’s nothing to know. The cooked rice should be cooled to room temperature before adding. Hot rice can activate the yeast too early or kill it outright, and cold rice straight from the fridge won’t incorporate smoothly into the dough.

Bread flour is important here, not all-purpose. The cooked rice adds weight and moisture to the dough, and bread flour’s higher protein content gives you the gluten structure needed to support that extra load. All-purpose flour would give you a denser, flatter loaf.

Pro Tips

• Use day-old rice if you have it. Freshly cooked rice has more surface moisture that can throw off the liquid ratio. If using fresh rice, spread it on a plate and let it cool completely.
• Check the dough after 5 minutes of kneading. It should form a smooth ball. If it looks too dry, add water a tablespoon at a time. Too wet? Sprinkle in a bit more flour.
• This bread toasts beautifully. The rice grains get slightly crispy at the edges, adding a pleasant crunch.

Variations

• Sesame rice bread: Add a tablespoon of toasted sesame oil and sprinkle sesame seeds on top before baking for an Asian-inspired twist.
• Brown rice version: Use cooked brown rice for a nuttier flavor and more visible grain texture throughout the loaf.