New Update
| Main ingredients | Short grain rice, Maple syrup, Coconut oil, Instant dry yeast, Butter, Garlic, Button mushrooms, Milk, Dried mixed herbs, Red chilli flakes, Fresh parsley leaves, Processed cheese |
| Cuisine | Fusion |
| Course | Bread |
| Prep time | 4-4.5 hours |
| Cook time | 50-55 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 1 cup short grain rice, washed, soaked for 3-4 hours, and drained
- 1 tablespoon maple syrup
- 1½ tablespoons coconut oil
- ¾ teaspoon salt
- 1 teaspoon instant dry yeast
- Topping
- 1 tablespoon butter + to apply
- 1 teaspoon finely chopped garlic
- 8-10 button mushrooms, sliced
- ¼ cup milk
- ¼ teaspoon dried mixed herbs
- ¼ teaspoon red chilli flakes
- 1 tablespoon chopped fresh parsley leaves
- ¾ cup grated processed cheese
- Fresh parsley sprigs for garnish
Method
- Put the drained rice in a blender jar, add maple syrup, coconut oil, salt, and ⅓ cup water and blend to a paste. Add yeast and continue to blend till smooth. Transfer into 2 silicon loaf moulds and set aside to prove for 30-40 minutes.
- Preheat the oven to 180ºC.
- Place the loaf moulds on a baking tray and place the tray in the preheated oven and bake for 30 minutes.
- Bring the bread out of the oven and allow to cool slightly. Demould and allow to cool completely.
- Heat butter in a pan, add garlic and sauté for 1 minute. Add mushrooms, mix and sauté on high heat for 2-3 minutes. Add milk, mix and cook for 2-3 minutes.
- Add dried mixed herbs, red chilli flakes and parsley, mix well and cook for 1-2 minutes.
- Add processed cheese and mix, cook for 1-2 minutes. Take the pan off the heat.
- Cut the bread loaves into thick slices and apply butter on both sides of all the slices.
- Heat a non-stick tawa, place the bread slices on it and toast on both sides.
- Arrange the toasted bread slices on a serving platter, spread a portion of mushroom mixture on each, garnish with parsley sprig. Serve immediately.
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