While many gluten free breads are made with rice flour, this is not a gluten free bread. In fact it does not use rice flour but cooked rice either white, wild or brown as an added ingredient. Here again the added ingredient of the rice added a hearty ingredient to give more body and texture to the bread, and helped extend the amount of flour needed when flour supplies were limited. The critical success factor for this recipe is cooking the rice before adding it to the other ingredients in the bread pan. Dry, uncooked rice will never find enough moisture and will leave you with hard, chewy nuggets of rice in every bite. If you like that, try it but I prefer bread with a consistent texture and mouth feel.
To make a ½ cup of cooked rice add ½ cup of rice to 1 cup of water; bring to a boil, cover and simmer until rice is done.
Add ingredients to the bread pan in the order indicated. Stir the cooked rice into the water/salt/sugar mixture to make a slurry before adding the flour and topping with the yeast.
Select the white or basic bread course for a 2 pound loaf and medium crust.
When done, let rest for 10 minutes and slice and serve.
Rice bread is often served with gravy-rich main courses or dipped into soups or stews.