Cooked Rice Pullman Loaf

Cooked Rice Pullman Loaf // Mono + CoCooked Rice Pullman Loaf // Mono + Co

Leftover rice is quite common in my kitchen.  In fact, I will sometimes cook extra for dinner with the intent to turn them into a fast 5-minute fried rice the next day.  Boiling leftover cooked rice with water to make instant porridge is another great idea since the time taken for grains to turn soft is greatly reduced.

This white rice Pullman loaf recipe is a new keeper.  I simply altered a favorite taro bread recipe with leftover cooked rice, out from the oven came a light and fluffy loaf.

I will be baking another loaf later.  This time, I will be cooking the rice for making the bread first, preparing extra for dinner which will be kept warm in a thermal pot until meal time.

Cooked Rice Pullman Loaf // Mono + Co Cooked Rice Pullman Loaf // Mono + Co


Jasmine Rice Pullman Loaf

100g cooked white rice
240g plain flour
1 teaspoon instant yeast
2 tablespoons raw sugar
1 egg **
80g water ***
1/4 teaspoon sea salt
28g cold unsalted butter, cubed

** I used egg weighing 57g with shells
*** You may need more or less of the water stated in the recipe, depending on the flour type and hydration level of the cooked rice.

Blitz cooked rice with as little water as possible with a hand blender, just enough to make a smooth paste.  Add this paste to plain flour, instant yeast, raw sugar, beaten egg, and half of the water into a mixer bowl.  Start the mixer to knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add the remaining water with the mixer running, when the ingredients come into a ball,  stop adding and turn off the mixer.  Let the dough rest for 15 minutes.

After 15 minutes, sprinkle the sea salt on the dough.  Start the mixer running on its lowest speed again to knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover and bulk rise for 1 hour.

After an hour, the dough should rise and increase its volume, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough.  The dough is quite sticky, flour hands and worktop with flour to help with shaping.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.  Let this sit in a draft-free place to rise for another 50-60 minutes.  When the bread has risen to the rim of the baking tin, brush some milk on the surface.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

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