This bread starts with whole grains of uncooked rice—not rice flour, not cooked rice, and not a gluten-free flour blend. The rice itself becomes the base of the bread.
The process is surprisingly simple. Basmati rice is washed, soaked overnight in water, strained the following morning, and placed directly into a blender. Eggs, warm milk, oil, and a little sugar are added, and everything is blended into a smooth, thick batter.
There is no traditional bread dough to knead and no flour to add. A little cornstarch and psyllium husk help give the batter structure, while yeast provides the rise. After two rising periods, the batter is baked at 350°F until it becomes a golden, sliceable loaf.
It is one of those recipes that makes much more sense after seeing it happen. What begins as ordinary grains of rice really does come out of the oven looking and slicing like bread.
Why This Blender Rice Bread Is Worth Trying
The most interesting thing about this recipe is how little specialized preparation it requires.
There is no rice flour to buy or make, and there is no need to cook the rice before making the bread. The blender does most of the work that would normally require flour preparation or kneading.
It is also a practical recipe for anyone looking for a bread made without wheat flour. The finished loaf can be sliced for breakfast, toasted, served alongside a meal, or enjoyed with favorite spreads and toppings.
The key is starting the night before. Once the rice has soaked overnight, most of the hands-on preparation the following day is quite straightforward.
Ingredients
- 2 cups uncooked basmati rice
- 3/4 cup warm milk
- 2 eggs
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 tablespoon psyllium husk
- 2 teaspoons yeast
- 1 teaspoon salt
- Water, for washing and soaking the rice
Before You Begin: Soak the Rice Overnight
This recipe begins the night before baking.
Measure 2 cups of uncooked basmati rice and wash it thoroughly twice. Place the washed rice in a container and add enough water to completely immerse it.
Cover the container and place it in the refrigerator overnight.
The soaking period softens and hydrates the uncooked rice so it can be broken down in the blender the following morning. The rice is not cooked before blending.
The next morning, pour the soaked rice into a strainer. Once the soaking water has passed through, transfer the rice straight from the strainer into the blender.
There is no need to leave the rice sitting around to dry.
How to Make Blender Rice Bread
1. Add the Soaked Rice to the Blender
Place the freshly strained soaked rice in the blender.
At this stage, the grains have been soaking overnight but are still uncooked. They should be noticeably hydrated compared with the dry rice from the day before.
2. Add the Milk, Eggs, Oil and Sugar
To the blender, add:
- 3/4 cup warm milk
- 2 eggs
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons granulated sugar
The milk should be warm rather than very hot.
The sugar adds a little sweetness while also giving the yeast something readily available to use during fermentation. The eggs contribute richness and structure, while the oil helps keep the finished bread tender.
Melted butter can be used instead of vegetable oil for a richer flavor.
3. Blend Until Smooth
Blend the rice and wet ingredients until they form a smooth, thick batter.
Give the blender enough time to properly break down the softened grains. This is an important step because the whole rice is taking the place of flour in the recipe.
The finished mixture should resemble batter rather than conventional bread dough.
Do not add flour to make it look like regular bread dough. This recipe is supposed to remain a batter.
4. Add the Cornstarch and Psyllium Husk
Once the rice mixture has been blended smooth, add:
- 1 tablespoon cornstarch
- 1/2 tablespoon psyllium husk
Mix them thoroughly into the batter.
These ingredients are added after blending the rice, rather than being part of the initial blender mixture.
Psyllium husk is particularly useful here because ordinary rice does not contain the gluten that gives wheat bread its familiar stretchy structure. Psyllium absorbs moisture and helps provide binding and structure to the batter.
Cornstarch provides additional starch and also contributes to the structure of the finished loaf.
The quantities may look small compared with the amount of rice, but they should be measured rather than increased unnecessarily. Too much psyllium in particular can noticeably change the consistency of a bread batter.
5. Add the Yeast and Salt
Add 2 teaspoons yeast and 1 teaspoon salt and mix them into the batter.
Allow the mixture to sit for approximately 5 to 10 minutes.
At this point, the batter is ready for its first longer rise.
First Rise: 45 to 90 Minutes
Cover the batter and leave it to rise for approximately 45 to 90 minutes.
There is a fairly wide window because yeast activity can vary considerably with temperature. In a warm kitchen, the batter may become active sooner. In cooler conditions, it may need more time.
Watch the batter rather than relying entirely on the clock.
This is also where it helps to forget what traditional wheat bread looks like. There is no elastic ball of dough doubling in size on the counter.
This is rice bread batter, so its appearance and behavior will be different.
Prepare the Loaf Pan
Grease a loaf pan before transferring the risen batter.
Coat the bottom, sides, and corners well enough to help the baked loaf release from the pan.
Because the mixture is pourable, there is no shaping, rolling, folding, or kneading required before it goes into the pan.
Second Rise: 20 to 30 Minutes
Pour the risen batter into the prepared loaf pan.
Allow it to rise again for approximately 20 to 30 minutes.
This second rise gives the yeast another opportunity to create lift before the bread is baked.
Meanwhile, preheat the oven to 350°F (175°C) so it is fully heated when the loaf is ready.
Bake the Rice Bread
Bake at 350°F (175°C) for 35 to 45 minutes.
The loaf should develop an attractive golden-brown exterior as it bakes.
Because ovens and loaf pans can behave differently, use the baking time as a range rather than assuming every loaf will be finished at exactly 35 minutes.
Once baked, remove the bread from the oven and allow it to cool.
Let the Bread Cool Before Slicing
Cooling is an important final part of bread making, particularly with a moist, flourless loaf.
The inside continues to settle and firm as the bread cools. Cutting into it immediately can compress the crumb and make the interior appear wetter than it actually is.
Allowing the loaf time to cool produces cleaner slices and gives a much better view of the finished texture.
Once cooled, use a sharp or serrated bread knife to slice it.
What Does Blender Rice Bread Look Like Inside?
The crumb of this rice bread is different from the exaggerated open structure of some artisan wheat breads.
Instead, expect a soft, close crumb with small air pockets throughout. The loaf should be firm enough to hold together when sliced while still remaining tender inside.
That texture makes it especially useful when a bread needs to be sliced rather than simply torn apart and eaten warm from the pan.
And this is where the recipe becomes particularly impressive: there is no conventional flour holding those slices together.
Why Basmati Rice Works So Well Here
Basmati was the rice used to make this loaf.
Its mild flavor makes it suitable for bread because the finished loaf can work with many different toppings and meals without having an overpowering rice flavor.
More importantly, this recipe uses the whole soaked grain. There is no need to grind dry basmati rice into homemade rice flour before beginning.
The overnight soak does the preparation. The blender does the breakdown.
That is what makes the recipe so approachable.
Is Blender Rice Bread Gluten-Free?
The recipe is made without wheat flour, and its main ingredient, basmati rice, is naturally gluten-free.
The other basic ingredients in the recipe are also naturally gluten-free. However, anyone preparing the bread for a person with celiac disease or someone who must strictly avoid gluten should check individual ingredient labels and make sure there has been no problematic cross-contact during manufacturing or preparation.
This is especially worth checking with packaged ingredients such as cornstarch, yeast, and psyllium husk.
For general recipe purposes, this is a flourless bread made from whole rice rather than wheat flour or rice flour.
Why Does This Recipe Need Psyllium Husk?
Take wheat flour out of a bread recipe and one of the biggest things that disappears is gluten.
Gluten helps conventional bread dough stretch and retain the gases produced by yeast. Without it, simply blending rice and yeast together would not give the mixture the same structural support.
Psyllium husk helps compensate for some of that missing structure by absorbing water and helping bind the ingredients.
This is why it should not simply be omitted without expecting the bread to behave differently.
The recipe only uses 1/2 tablespoon, so a small amount goes a long way.
Why Is Cornstarch Added?
The tablespoon of cornstarch gives the batter an additional source of starch and contributes to the structure of the bread as it bakes.
It works alongside the naturally starchy rice and the binding ability of psyllium husk.
It is added after the rice mixture has already been blended smooth, along with the psyllium husk.
Do I Have to Use Milk?
Milk was used in this recipe and contributes liquid as well as additional richness.
The recipe uses 3/4 cup warm milk.
Because flourless bread recipes can be sensitive to changes in hydration, it is best to make the recipe as written before experimenting with major liquid substitutions.
The same applies to adding additional milk while blending. A thick batter is expected, so thickness alone is not a reason to keep pouring in more liquid.
Can I Use Butter Instead of Oil?
Yes. The recipe allows for 2 tablespoons vegetable oil or 2 tablespoons melted butter.
Vegetable oil is simple and keeps the flavor fairly neutral, while butter can add a little more richness.
Whichever one is chosen, use the same measured amount.
Do I Need a Powerful Blender?
The blender has an important job because it must break down soaked whole rice into the base for the bread.
Soaking the rice overnight makes this considerably easier than attempting to blend completely dry grains.
The exact blending time will depend on the blender. Rather than focusing on a particular number of seconds, watch the mixture.
The goal is a smooth, thick batter without obvious whole grains of rice remaining throughout it.
If necessary, stop the blender, allow the mixture to settle, and continue blending until the desired consistency is reached.
Do Not Use Cooked Rice for This Recipe
This point is worth emphasizing because there are many different kinds of rice bread recipes.
This particular recipe does not begin with cooked rice.
It starts with 2 cups of dry, uncooked basmati rice. The rice is washed twice, immersed in water, and refrigerated overnight.
The following morning it is strained and immediately transferred to the blender.
Cooked rice already contains a substantial amount of absorbed water and has undergone major changes during cooking. Substituting two cups of cooked rice would therefore create a completely different ingredient balance.
Do I Need Rice Flour?
No.
That is one of the best parts of this method.
There is no rice flour whatsoever in the recipe. Whole basmati rice becomes the bread base after soaking and blending.
This eliminates the additional step of buying rice flour or trying to grind dry rice into a fine powder at home.
Why Is My Rice Bread Batter Not Like Regular Bread Dough?
Because it isn’t supposed to be.
Traditional bread recipes train bakers to look for dough that can be kneaded, stretched, folded, shaped, and sometimes passed through a windowpane test.
None of that applies here.
This recipe produces a thick batter.
Trying to “correct” it by adding flour would defeat the purpose of the recipe and alter the ingredient ratios.
Blend it, add the remaining ingredients in the proper order, allow it to rise, and pour it into the prepared pan.
Common Mistakes to Avoid
Using Cooked Rice
Use uncooked basmati rice that has been soaked overnight, not leftover cooked rice.
Skipping the Overnight Soak
The rice needs time to absorb water and soften before blending. Trying to blend completely dry rice with the other ingredients is not the method used for this loaf.
Leaving the Rice to Dry After Straining
There is no drying stage in this recipe.
The soaked rice is poured into a strainer in the morning and then transferred directly to the blender.
Adding the Cornstarch and Psyllium Before Blending
The rice, eggs, milk, oil, and sugar are blended first.
The cornstarch and psyllium husk are added afterward.
Adding Flour Because the Batter Looks Unusual
The batter is not supposed to become conventional bread dough.
Resist the temptation to add flour.
Using Very Hot Milk
Warm milk is sufficient. Excessive heat can interfere with yeast activity.
Cutting the Loaf Immediately
Give the bread time to cool and set before slicing. This is especially useful for getting neat slices from a moist flourless loaf.
How to Serve Rice Bread
Once cooled and sliced, this bread can be treated much like other simple homemade loaves.
Serve slices with butter, preserves, nut or seed butter, eggs, or savory breakfast foods. It can also accompany soups and other meals where a mild bread works well.
Toasting is another useful option, especially after the loaf has been stored.
Because the flavor is fairly neutral, the bread does not lock itself into either sweet or savory uses.
How to Store Blender Rice Bread
Allow the loaf to cool completely before storing it. Trapping a warm loaf in an airtight container can create condensation and unnecessary surface moisture.
For short-term storage, keep the bread well covered.
For longer storage, slice the cooled loaf before freezing. Individual slices are much easier to remove and reheat as needed than an entire frozen loaf.
If the bread will not be eaten relatively quickly, refrigeration or freezing is preferable to leaving a moist homemade loaf sitting for an extended period, particularly in a warm kitchen.
Frequently Asked Questions
Is this bread made from rice flour?
No. It is made from whole uncooked basmati rice that is soaked overnight and blended the following morning.
Is the rice cooked before making the bread?
No. The rice is washed and soaked, but it is not boiled or otherwise cooked before blending.
How long should I soak the rice?
Soak it overnight in the refrigerator, completely immersed in water.
Should I dry the rice after soaking?
No. Pour it into a strainer and then transfer it directly to the blender.
Do I knead this bread?
No. This is a batter-style bread. There is no kneading required.
Why are there two rises?
The batter gets a longer 45–90 minute first rise, followed by a 20–30 minute second rise in the prepared pan before baking.
What temperature should I bake rice bread?
Bake at 350°F (175°C) for approximately 35–45 minutes.
Can I use oil instead of butter?
Yes. Use 2 tablespoons vegetable oil or 2 tablespoons melted butter.
Can I use regular rice instead of basmati?
Basmati rice is the variety used and tested for this recipe. Other rice varieties can differ in starch content, hydration, and texture, so results with another variety may not be identical.
Blender Rice Bread Recipe
Ingredients
- 2 cups uncooked basmati rice
- 3/4 cup warm milk
- 2 eggs
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 tablespoon psyllium husk
- 2 teaspoons yeast
- 1 teaspoon salt
- Water for washing and soaking
Instructions
- Wash the rice thoroughly twice. Place it in a container, completely immerse it in water, cover, and refrigerate overnight.
- Strain the rice the following morning. Pour it into a strainer and then transfer it directly to the blender. Do not leave it sitting to dry.
- Add the wet ingredients. Add the warm milk, eggs, vegetable oil or melted butter, and sugar to the blender.
- Blend until smooth. Process the soaked rice and wet ingredients until they form a smooth, thick batter.
- Add the cornstarch and psyllium husk. Mix 1 tablespoon cornstarch and 1/2 tablespoon psyllium husk thoroughly into the blended batter.
- Add the yeast and salt. Mix in 2 teaspoons yeast and 1 teaspoon salt. Allow the batter to sit for 5–10 minutes.
- Let the batter rise. Cover and allow it to rise for approximately 45–90 minutes.
- Prepare the pan. Grease a loaf pan and pour in the risen batter.
- Let it rise again. Leave the batter in the pan for another 20–30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake. Bake for approximately 35–45 minutes, until the loaf is baked through and has developed a golden-brown exterior.
- Cool before slicing. Allow the bread to cool so the interior can set before cutting it into slices.
A Loaf of Bread Made From Whole Rice
The most satisfying part of this recipe may be how unlikely it seems at the beginning.
There is a bowl of ordinary basmati rice soaking in water one night. By the next day, those same grains have been blended into batter, risen with yeast, and baked into a golden loaf that can actually be sliced.
There is no wheat flour, no rice flour, and no kneading involved.
Just whole rice, a blender, a few supporting ingredients, and enough time for soaking and rising.
For anyone who has only ever thought of rice as something to spoon onto a plate beside dinner, Blender Rice Bread is a completely different way to use it.
