You can skip the yeast, ferment it overnight and steam instead of bake the next morning. It is a staple of south india, called idli
@miar600
10 ай бұрын
Hi To skip yeast, you mean instead of fermenting for 2hrs, ferment 8hrs?? Thanks
@balamurthy6155
10 ай бұрын
Yes
@CharGC123
10 ай бұрын
Also dhokla... similar ingredients, rice and lentils, also soaked, ground, and naturally fermented overnight, then steamed into more of a loaf instead of individual buns. I do the whole process... from fermentation using the yogurt setting, to steaming, in my Instant pot. Takes some time but totally hands off, delicious, and so much healthier than commercial bread!!!
@abcxyz3028
10 ай бұрын
@@miar600 minimum 6-8hrs. It's better to ferment overnight. Factor to take into account is room temperature and climate depending on where you live. If over ferment, it'll taste sour. It's best to experiment in small batches to your taste. The technical route will take into account room temp and humidity.
@OperaJH
10 ай бұрын
Loooove idli!!! With sambar, it’s the best!!
@paulstevens1493
Жыл бұрын
The moment I saw this video, I started soaking rice to make it. This is the easiest bread recipe I’ve ever seen by far. The proofing time is very short, there’s no kneading, active time is only a few minutes long, I keep all the ingredients on hand, and cleanup is super easy. And most importantly, it turned out so delicious! It’s a bit chewier than wheat bread, but when it’s fully cooled it still cuts a clean slice and makes great toast. It has a wonderful yeasty flavor with a good sweetness, and undertones of rice. Although it doesn’t taste exactly the same as wheat bread, it’s surprisingly similar, and quite good in its own right. I have a gluten-free friend coming over soon, and I’ll definitely make it for him. Kitchen Princess Bamboo, you’ve done it again!! What a delicious and simple recipe. This is now my go-to bread recipe. It’s so easy I could quickly make it as gifts for friends (doesn’t matter if they’re gluten free or not!). Thank you for the recipe and the video!
@kitchenprincessbamboo
Жыл бұрын
Oh, you describe well of this bread! I love how you find out this bread! Love you!
@gavinlynas2833
Жыл бұрын
I was concerned this bread would be very crumbly and cake like but you say its chewier than bread? Sorry but it doesn't look like it. The way it resisted when she cut a slice and the blade reached the bottom suggested the crust is a bit tough. Do you mean the crust?
@paulstevens1493
Жыл бұрын
@@gavinlynas2833 Yes, the bread itself is chewy, at least to me! If you’ve ever had mochi (or yaki-mochi), rice can be very sticky, not unlike wheat gluten, but a little different in a way that’s hard to describe. It’s definitely not crumbly to my palate. Give it a try!
@gavinlynas2833
Жыл бұрын
@@paulstevens1493 Different as in a little more plastic like 😏. Ill give it a try. I think Ill add some toasted sesame oil to try give it a more bready flavour, hopefully... Thanks for responding.
@souadaimarah9551
Жыл бұрын
@@gavinlynas2833 This is a gluten free bread 🍞 this is why it can never never be like wheat bread. Compared to other types of gluten-free bread, this is one of the cheapest and easiest to make.
@lbrowning2543
8 ай бұрын
So glad to find this method and recipe! Gluten free flour sometimes has wheat starch, which is ok for people with celiac disease but not if you have wheat allergy which is different. This recipe bypasses a number of questionable additives and avoids expensive grain mills or high speed blenders.
@kitchenprincessbamboo
8 ай бұрын
That’s the whole point of this recipe✨ Thank you for taking my intention right✨✨✨
@Seehase46
9 ай бұрын
It is practically the same process for making buckwheat bread. I make it without yeast, letting it ferment. It comes out delicious, more like whole wheat bread, very light nutty flavor, GLUTEN-free and delicious. But it is also a good idea to make it with fermented rice. By the way, after it has been baked, it doesn't taste sour or fermented at all. Greetings from Spain ❤️
@kitchenprincessbamboo
9 ай бұрын
Hope you like it! Thanks for watching!
@mkho0505
8 ай бұрын
what's the process for fermenting without yeast? I dislike the taste of yeast in things
@Seehase46
8 ай бұрын
@@mkho0505 I have explained it above. You leave the buckwheat or rice in water for two or three days at room temperature, covered, but not completely. It ferments on its own. It is the same if you put, for example, parts of fruit or vegetables with water and a little sugar, it also begins to ferment. It is natural yeast. It doesn't taste yeasty, but it doesn't taste acidic either. It works.
@jamiececilielange5249
17 күн бұрын
@@Seehase46 I'm not sure it is a good idea to do it with rice, since they contain the bacteria Bacillus cereus, which sometimes cause food poisoning.
@Seehase46
17 күн бұрын
@@jamiececilielange5249 Thank's for the info, anyhow I was not really thinking making it with rice, cause I guess it would have a very bland taste. I prefer with Buckwheat much better. Greetings from Spain ♥️
@helenwong1214
Жыл бұрын
Impressive,I've never ever imagined rice also can be used to make bread !!!!!!!!
@kitchenprincessbamboo
Жыл бұрын
Hope you like the idea. Thanks for watching!
@brianhotte3882
Жыл бұрын
I have been trying to make rice bread for my wife with limited success. Your video helped make sense of the things I am not doing quite right. Thank you very much for posting.
@kitchenprincessbamboo
Жыл бұрын
Thanks for watching!
@justinreedflynn
7 ай бұрын
I really like how the batter is made, and no endless kneading, wow!!
@kitchenprincessbamboo
7 ай бұрын
Glad you like it! Thanks for watching!
@hebaalamri7815
Жыл бұрын
Thank you so much ,,my sister now digenost with gluten disease she can't eat any normal bread anymore so this is helpful an easy recipe^^ I am grateful for your recipe
@rosemarystjohn9699
Жыл бұрын
Thanks so much! Just made this loaf, not perfect but the best rice bread I've produced. There is a GF organic Japanese cafe near me which makes a beautiful rice loaf, but charges $20 which makes it a sometime luxury. I've tried many different recipes, all of which have been edible, but this one has the best rise and lightest texture.
@kitchenprincessbamboo
Жыл бұрын
I felt exactly the same. I think I nailed it! Grad you like it!
@AndreasTyrosvoutis
9 ай бұрын
This recipe worked great. Thank you for sharing. Bread is lovely. Also I heated up my water a bit before soaking, just a bit hot, but not scalding. The rice had finished soaking ~1.5 hours in and turned out great.
@LuchinoGregoretti
Жыл бұрын
I've tried this, first time I let it rise for too long and the center sunk. Second time I let it rise in shorter time but still went slightly over, it only sunk a tiny bit. Both times despite failing to bake a perfect looking loaf, still tasted absolutely delicious.
@user-nu4ob5fp2x
Жыл бұрын
I have this problem too.. 😭 Where is our mistake?
@gdsstudio974
Жыл бұрын
@@user-nu4ob5fp2x I just baked my fourth loaf last night. Out of the four I baked, only one didn't sink. I'm using long grain white rice. The one thing that might help that I gathered from this video, is starting with the lower oven temp and covering the loaf tin in the beginning.
@gdsstudio974
Жыл бұрын
@@user-nu4ob5fp2x Update; I figured out the trick for keeping the loaf from sinking in the center. Add an egg. It came to me when I tried a lentil bread recipe that used eggs for structure and stability. The batter was pretty loose and yet it rose and did not sink. It was tender with good cell structure. My rice bread recipe: I use Botan Calrose medium grain rice and regular long grain 2 to1 ratio. You can play with that ratio to your liking. 250g dry white rice, soaked over night. Its average retention of water is 80g 100g additional water 20g olive oil 1 egg 20g sugar 8g salt 1 1/8 tsp yeast. half packet of rapid rise. Prepare loaf tins with parchment paper. Blend everything together except the yeast. Blend at 1 min intervals so it doesn't over heat (above 120 F) and allowing it to settle in-between. Check for a smooth batter after the 3rd round. Once smooth batter is archived, pour into a bowl. Wisk in yeast once temperature is 115 or below. 1/2 tsp of baking soda and 1 tsp of RACV can be added in addition for a different texture. The baking soda might turn the loaf brown. Pour in tin and let rise to almost double. Bake in pre heated oven at 350 F. for 20 min covered, 10 min uncovered. Mist tops with water at the beginning. Turn out loaf to cool. Bon apatite!
@zenosmaragd7867
8 ай бұрын
@@gdsstudio974 sorry to revive this comment chain but I really appreciate how you put the time writing your experience for this recipe. That being said, I have a few points I wanted to ask about your recipe. Firstly, I see that you use less water than the video's recipe and how you mentioned the rice's retention of water. Assuming that the soaked rice in the video has that amount of water retention, does your recipe comes out any drier than the video's recipe? Secondly, you mentioned the "Cold Start" baking method is very helpful, yet your update comment says to preheat and bake like normal. Do you still find the "Cold Start" baking method effective? I don't expect you to reply after months of your comment but I'd love to hear your answers! I'd still try the video's recipe nonetheless, except for adapting your method for using the blender, because that's actually pretty smart.
@gdsstudio974
8 ай бұрын
@@zenosmaragd7867 No problem. The bread is light and delicate after it cools. It might not be as light as the one in the video, due to the slight variations of ingredients. It doesn't stay light and delicate for long. By the next day the texture changes, but is still good when toasted. I add up all the liquids that contribute to the batter's viscosity. The egg and oil combined is 70g, soaked rice water is 80g. I add anywhere from 50 to 60g of water. Total liquid 200 to 210g. This works well with the 50/50 blend of long and short grain. The recipe in this vid calls for 100% short grain, which is more glutenous than the long. I haven't added the baking soda/power with the yeast since I first started. That might help lighten the crumb. The cold start didn't work for me. It did make the top crown, but was sunk inside, but this was more likely due to the combination of ingredients I used. Since I discovered the addition of the egg for stability, I just put it in a pre heated 350F oven covered for 20min and 10 more uncovered. Remove from tin and parchment as soon as its done and place on cooling rack. You can run into problems if it over proofs. Slight variations of the recipe including over blending to batter temp, can alter the outcome. Its a matter of practice and finding what works and stick with it. Check out Cindy Nguyen's video titled, 100% RICE BREAD. She provides some good information in the vid and comment section. Having a good digital thermometer helps. As long as you don't over heat the batter in the blender, you can add the yeast at the end of blending process.
@NiyarNok
21 күн бұрын
Thanks a lot for your details recipe. Very useful for beginners like me. ❤I will try baking today. Greeting from Thailand
@kitchenprincessbamboo
19 күн бұрын
My pleasure 😊
@editalalunio9771
8 ай бұрын
I'll try making this one because this is the easiest bread recipe i've ever seen, no kneading at all. Thank u for sharing
@kitchenprincessbamboo
8 ай бұрын
Hope you like it✨
@lostiowatianna551
9 ай бұрын
This is genius with simple trick and regular blender, thank u dear for sharing this recipe, I made it one for my mom since do tor orddered her to eat gluten free only. This would be her favourite one. Thank u and have a blessed day🙏😄❤
@brandonbrown3844
Жыл бұрын
This is wonderful for someone with a common blender. I appreciate that you gave the measures for the recipe. Has anyone done the conversion to cups, oz and table spoons😅 I am subscribing but this would be helpful in future videos. Thank you 😘
@juanc9147
8 ай бұрын
You can find @ Google
@kikmeister1016
2 ай бұрын
Thankyou so much loved your video how to make rice bread much appreciated ❤
@kitchenprincessbamboo
2 ай бұрын
Let me know how yours turned out! Thanks for watching!
@RayMak
9 ай бұрын
This is genius
@jacobshrimpton
10 ай бұрын
you beauty! I have seen so many videos that do not give measurements for this bread so thank you so much
@kitchenprincessbamboo
9 ай бұрын
Glad you like it! Thanks for watching!
@pavithamurugan
8 ай бұрын
Rice flour is available in India, too. I'm happy to see this recipe so that we can bake a rice flour .. 🎉 It might be a change for us...fromvthe steamed rice cake.
@rharesh4451
9 ай бұрын
OMG! Whatta delicious and amazing 🍞 thanks for the post ma'am something challenging like sourdough bread . Medical student Malaysia God bless 🙌 🙏 😋
@NamelessIntuitions
7 ай бұрын
This is wonderful!! I have been looking for a good gluten free bread replacement and this works very well.
@kitchenprincessbamboo
7 ай бұрын
Glad you like it! Thanks for watching!
@sukhino4475
8 ай бұрын
I made it, using soaked rice,seasame oil, i added 50:50 raw rice and parboiled rice,so soft,white,fluffy..i added tsp curd instead of Yeast and kept the ground flour overnight
@wong4728
8 ай бұрын
I will be trying this for new years. YOU just got a new subscriber.
@TimTernet0
7 ай бұрын
Thank you, I shall make for my daughter with celiac disease. Many Thanks and what a lovely cat.
@kitchenprincessbamboo
7 ай бұрын
Glad you like it! Thanks for watching!
@fideogame
9 ай бұрын
woow thanks for sharing. Super simple and looks delicious. I am going to try it
@kitchenprincessbamboo
9 ай бұрын
Hope you like the idea. Thanks for watching!
@megamiet1210
Жыл бұрын
I just pulled it out of the oven. It smells incredible. I can't wait until it cools to try it. If I like it I plan to make more and freeze it. Thank you!! My blender died in the process so I will have to get a new one. It was very old. LOL
@kitchenprincessbamboo
Жыл бұрын
How old was it? www
@megamiet1210
Жыл бұрын
@@kitchenprincessbamboo old enough. Time for a new one.
@megamiet1210
Жыл бұрын
@@kitchenprincessbamboo More then 10 years so it was due for a new one.
@gavinlynas2833
Жыл бұрын
I would imagine substituting toasted sesame oil might add a wheaty tone to the flavour. Rice is quite a plain flavour. I cant help but think adding yeast extract (Marmite/Vegemite) in a very small amount to not be able to recognise the ingredient, might make it a little more savoury and fuller flavoured.
@herbmendoza2787
9 ай бұрын
Mmmm looks delicious. I know what I'm making tomorrow Thank you for sharing. Looking forward to trying this
@Nylorac.Nruboc
Жыл бұрын
Thank you so much! I was actually wondering I could use rice to make bread. Thanks for the recipe. 💕🍞
@kitchenprincessbamboo
Жыл бұрын
You are so welcome!
@shaynelahmed6323
8 ай бұрын
Just what I was looking for...I don't have an oven but an improvised mini hub, so will make it like mini breads...I have lots os sushi rice so will try that. Bless you❤ love from jhelum Punjab Pakistan 🇵🇰💕
@kitchenprincessbamboo
8 ай бұрын
Let me know how yours turned out! Thanks for watching!
@shajanjacob1576
9 ай бұрын
Amazing invention,never heard of!! Should try
@azyyatimohamadazzahari7131
10 ай бұрын
very nice. would love to try this
@lpisme
9 ай бұрын
What an amazing recipe! Thank you so much for sharing it. I think the overnight soaking also helps a lot with digesting the extra carbs which I usually don't do well with in my gut.
@kitchenprincessbamboo
9 ай бұрын
Glad you like it! Thanks for watching!
@suprememasteroftheuniverse
8 ай бұрын
You should just stop eating carbs and plants altogether. You don't need them. You're just hurting yourself unnecessarily.
@umafa1645
3 ай бұрын
Thank you for sharing! First attempt turned out okay, I'm definitely trying again (: Will turn out greatt
@kitchenprincessbamboo
3 ай бұрын
Good luck! Thanks for watching!
@hnglbanana
Жыл бұрын
thanks for this amazing gluten free recipe to make rice bread more accessible to everyone!
@kitchenprincessbamboo
Жыл бұрын
Hope you like it!
@kirakarim8506
7 ай бұрын
Thank you so much for this video! The bread turned out amazing! 💖🎊💖
@kitchenprincessbamboo
7 ай бұрын
Glad you like it! Thanks for watching!
@mattaikay925
8 ай бұрын
Will definitely be trying this out - will be a great help if I can recreate it @ home.
@DuraipandianSubramanian
8 ай бұрын
Looks so yummy.. I'm not a big fan of breads .. But, because its rice, wanna try it too bad..
@eltripudiante
7 ай бұрын
Loved this. Will definitely try to make this.
@bobhudson2799
9 ай бұрын
Good to see the Info with the Spoon .
@RM-bp2uc
8 ай бұрын
Awesome !❤️
@thavylor
10 ай бұрын
Looks yummy!! Thank you for sharing. I'll try this.
@cristinanieto683
10 ай бұрын
I’m going to make this bread. Thank you.
@patrickbiachi6506
8 ай бұрын
Thanks a lot Princess Bamboo for sharing this important knowledge, in fact I have been searching for alternative way of baking not using wheat flour, so here it is. I have subscribed to your channel for more tips. ❤
@kitchenprincessbamboo
8 ай бұрын
Glad you like it! Thanks for watching!
@lxi07
4 ай бұрын
Thank you for this recipe ❤
@kitchenprincessbamboo
4 ай бұрын
My pleasure 😊
@megamiet1210
Жыл бұрын
Looks amazing. I will try this. Thanks
@kitchenprincessbamboo
Жыл бұрын
Hope you like the idea. Thanks for watching!
@cherrycordiaI
Жыл бұрын
Aww, Alex wants to try the bread as well :3
@kitchenprincessbamboo
Жыл бұрын
He wanted it so badly. www
@charulata3961
9 ай бұрын
Lovely recipe n so well explained thankyou
@kitchenprincessbamboo
9 ай бұрын
Glad you like it! Thanks for watching!
@lelavelion1356
Ай бұрын
Can confirm, the recipe works for a delicious thin pizza crust! Followed the recipe (including oven temp) and then pour the batter out onto a well-oiled cookie sheet lined with parchment paper. Bake uncovered till slightly brown. *Baking time varies so just check on it every couple of minutes and take it out once it's starting to brown. If you wait till it's golden brown it will be a very tasty cracker but not a crust. *I tried making a deep-dish pizza as well but I didn't have a good outcome. The bread got soggy from the sauce and the texture wasn't great which is unfortunate.
@kitchenprincessbamboo
Ай бұрын
Thank you for trying out the recipe and sharing your experience. Your feedback is valuable!
@auntydannskitchen3009
9 ай бұрын
Amazing bread recipe from rice. Interesting. Thanks for sharing your recipe , will surely love to try baking it. 😍
@tinglesrosyrupeeland
9 ай бұрын
I will definitely try this!! Thank you for uploading ((:
@RobertoMikiMD
8 ай бұрын
Incredible! Thank you! It worked!
@gillianbennett4518
7 ай бұрын
thank you! this is lovely I am going to try this
@kitchenprincessbamboo
7 ай бұрын
You’re welcome 😊
@zeantriox
Жыл бұрын
This is really cool. im not allowed to eat gluten, so im excited to try this recipe.
@kitchenprincessbamboo
Жыл бұрын
Hope you like it! Thanks for watching!
@sonjaassfalg5889
Жыл бұрын
Thank you for the recipe...oh and lovely kitty appearance At the end of the video 😻
@kitchenprincessbamboo
Жыл бұрын
Thanks for watching!
@bhakti64
9 ай бұрын
unbelievable!
@ivisionaries1.618
9 ай бұрын
Shandar 👍
@raghunathsundi3189
7 ай бұрын
❤❤nice to see this bread recipe
@kitchenprincessbamboo
7 ай бұрын
I'm glad you like it!
@che8873
8 ай бұрын
Reminds me of yakitate japan. Great anime, so sad, it was over
@chamodias3475
9 ай бұрын
We make rice pancake with this batter called as hoppers in Sri Lanka
@sagars6238
7 ай бұрын
Wow...superb recipe...😊
@gopalanantwar
8 ай бұрын
Smoothly...
@hrmnpsrffn
9 ай бұрын
Thank you. Maybe a rice waffle would be a good idea too. 🤔
@dapurbuiyah6667
9 ай бұрын
Menyimak terimakasih sharingnya saya menyukai resep ini 👍
@savagehippie1453
9 ай бұрын
Nice video! You earned my subscribe, arigato :) South Africa
@EatwithRehan
8 ай бұрын
Wow amazing recipe yummy yummy 👌👌😋❤️❤️
@livelovelearnlaugh
9 ай бұрын
Excellent job.
@nganluu2427
6 ай бұрын
Thank you so much ❤😊
@kitchenprincessbamboo
6 ай бұрын
You're so welcome 😊
@scottkelly799
10 ай бұрын
Can you use a zero calorie sweeter like monk fruit instead of sugar or does the yeast need sugar to activate?
@rharesh4451
9 ай бұрын
Ma'am, can you show us how to make yummy Japanese cheesecake in simple ways my mom has tried and failed please. God bless 🙌🙏
@kitchenprincessbamboo
9 ай бұрын
I have several cheese cake recipes. Can you check those up on my channel? Thanks!
@caryboren2051
8 ай бұрын
Wow!
@sangaiyakoin9799
9 ай бұрын
This process 80 % idli /dosa batter we add dal its popular food tamil nadu in indian more than 1000 years
@i.joannav.c1994
8 ай бұрын
Cat lover deserves a like!!
@perceptions-wq5ro
10 ай бұрын
Sure. I will. ThQ. Mumbai. India
@kaiapparent2653
Жыл бұрын
thanks so much for this recipe 💕💕💕 i cant wait to try it!
@kitchenprincessbamboo
Жыл бұрын
Hope you like it!
@theeshwinvirat2861
9 ай бұрын
Hi, super, I am tamilnadu, Cuddalore district
@miar600
10 ай бұрын
Just made it! Thanks Nice but way too long for me in the oven....I didn't see the video through to the end before I made it, my fault 😅 Very good anyway 🙏🏼🙏🏼🙏🏼
@gatesgateswarrenbuffett1355
Жыл бұрын
Excellent creativity
@kitchenprincessbamboo
Жыл бұрын
Thanks a lot!
@thecomment9489
9 ай бұрын
More than rice bread, this can be made as rice cake by adding little bit of custard powder or cocoa powder.
@donsamantissera235
8 ай бұрын
I"m going to try this today with my wife and let you know, oops she already starts....😀😀😀
@steventaylor7716
9 ай бұрын
Thank you, your are nice
@raytokumoto2200
Жыл бұрын
How interesting, I’ll have to try this! Thank you
@kitchenprincessbamboo
Жыл бұрын
You will love it! Let me know how it turned out, baker!
@alfrede.newman6626
Жыл бұрын
Thanks 👍
@kitchenprincessbamboo
Жыл бұрын
Welcome 👍
@humbledmum3268
Жыл бұрын
Thank you for the video! Is it possible to use brown rice soaked overnight instead of white rice soaked overnight? I only have brown rice in my kitchen and would prefer not to buy white rice just for this recipe. Thanks in advance
@ibad_urochman
9 ай бұрын
Yummy🤤
@Kianistani
3 ай бұрын
Can this be made using Farina? Which is ground rice?
@kitchenprincessbamboo
3 ай бұрын
Try this: kzitem.info/news/bejne/sW2j2o6NgWWZhoo
@ThePapaFamily
11 ай бұрын
Where did you get ur bread pan with cover? Please and thankyou for making this video!
I got to try this, but I don't use vegetable oil. would this recipe work with butter?
@kitchenprincessbamboo
4 ай бұрын
I have never done it before but why not? Let me know how it turned out!
@jonjones971
9 ай бұрын
Why not take rice flour?
@GrandmaSledgehammer
Жыл бұрын
Awesome! I wonder if you could add a fermented potato, or similar, starch for a more complex flavour. Maybe fermenting the rice batter would be okay but I don't know if there would be extra worries due to the unhealthy Bacillus bacteria in rice.
@kitchenprincessbamboo
Жыл бұрын
Great idea!
@Kehkasha654
4 күн бұрын
Can we make it directly with rice flour????
@Waiting1989
9 ай бұрын
This is a great recipe, kitchen princess. I’m a pre diabetic and careful with my carb calories. Can I make it with quinoa flour?
@binathere2574
Жыл бұрын
I made this is delicious
@evana2511
10 ай бұрын
I tried this recipe tonight. First of all, I didn't have any parchment paper so I substituted aluminum foil. Bad idea. Even though I greased the foil, the bread is firmly stuck to it. I covered the loaf as instructed while baking and it rose so much it stuck to the cover! When I pulled the cover off, the whole top of the bread came off with it. In spite of all the problems, I still like this bread and found it tasty, though I only got to eat what I could scoop out of the center. I will know better next time. And there will be a next time. I'm not giving up on this bread. I just need to learn from my mistakes. Thank you for the recipe!
@CharGC123
10 ай бұрын
I usually just invert another bread pan over the bottom loaf and hold it in place with binder clips. (Just remember to grease the sides of the top pan in case the bread rises into it.)
@AhmedHan
8 ай бұрын
Can you do the same thing with potato?
@kitchenprincessbamboo
8 ай бұрын
Why don’t you try?
@AhmedHan
8 ай бұрын
@@kitchenprincessbamboo I am not good at cooking. I will try and mess up and will think that it is not possible. Maybe a professional like you can do your best and accomplish it.
@hyunelynn5729
Жыл бұрын
the only issue i had is the blender can be quite hot after using for few minutes, so the yeast dies, the mixture didn't rise at all.
@kitchenprincessbamboo
Жыл бұрын
Thank you for sharing your failure for all of us. You saved many people's Rice Bread!
@mr.s4005
11 ай бұрын
If you haven't tried already, maybe starting with cooler water? I've seen other recipes aim to have the batter reach a max of 105ºF in the blender...but you'd need to start with cooler water, I'd guess. I made this last night but it definitely came out flat and rubbery. I'm assuming I need to cook it uncovered next time so more moisture comes out.
@constancechen201
10 ай бұрын
You can try blending the rice without adding yeast to it first . Add yeast only after you have completed blending rice batter and then let it to ferment. That way your yeast won't die. Hope it help
@JamesEvans-ow1wc
8 ай бұрын
Sugoi 😋
@martinawrensch6527
7 ай бұрын
😊❤
@belindadunne4312
9 ай бұрын
Hi, can you make the recipe available to print on your website? I tried to leave a comment there, but got the "405 error" message. Thank you. 👍🏻 New subscriber. 😊
@MirtaWood
9 ай бұрын
Why don't you boil il it a bit to blend it better?
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