Some days we try to do everything right, but the universe does not conspire. You grab the rice in you pantry, onions, garlic, you measure the quantities as always and, for some supernatural reason, the rice gets soggy.
Since you’re not up for throwing food away, we end up with quite some limited options. You either end up eating the soggy rice as it is, or… you add eggs, flour, cheese and get them deep fried. Yummy, right?
Yeah, right. But let’s face it, this is far from being the most balanced choice and deep frying stuff makes a lot of mess. Can’t we try to think of something different to do with the failed rice?
On the other hand, let’s revisit this “failed” premiss. What might be a failure for some is a success for others. If you like soggy rice not only there’s absolutely nothing wrong with it, but you have a large advantage. All you need to do is go hunt for a few leftover rice on your fridge to turn them into this awesome tiny loaves.
And let’s not forget a third possible scenario. You have no soggy nor not soggy rice leftover but your curious and adventurous and you’re convinced that this bread is worth a try. Just go for it! Overwater your rice or, to make it even easier for you, just use some sushi rice that’s garantied you’ll get perfectly united rice for this recipe.
And, even if no one asked, I’ll remind you all that between the rice and the cassava flour this recipe is glutenfree AND vegan.
It could not be more perfect, right?
Failed rice #GlutenFree bread
2 and 1/4 cup cassava flour
1 1/2 soggy rice
5 tablespoons of olive oil
Paprika, turmeric, rosemary, chili flakes and salt to taste.
If you cooked the rice specially for this recipe you might want to wait a little for it to cool down. In the meanwhile you can pre-heat your oven to 450°F).
In a large bowl mix the soggy rice and the tapioca starch with a spoon. Add the olive oil, a pinch of salt – careful with the salt because your rice was probably already salty – and keep mixing and squeezing the rice with the spoon until it blends well with the starch.
Now it’s time to work the dough by adding water to it. You’re going to di it little by little because, the soggier your rice is, the less water you’re going to need. I used 3/4 of a cup of water, but you might need more or less.
This is also the fun part where you get your hands “dirty”. Keep kneading and squeezing it util you get an homogeneous dough.
Here is where you understand that the more united and soggy is your rice, the smoother your dough will be.
When the batter is ready is time to get creative. I added rosemary, turmeric, paprika and chili flakes. The spices will not only add flavour, but also give it a nice, beautiful color to your little breads.
You can go crazy and split the dough into 2 or 3 parts and do different seasonings. And, let me say that, if you’re not vegan nor lactose intolerant, you may even add a little bit of grated cheese to it. Just for fun.
Mold the loaves as you want (I did this sort of snake shape, but if you’re talented enough you can to balls, pretzels, hearts, stars…), place them on a baking tray covered with parchment paper and let it bake for about 30 to 40 minutes.
As you may already wonder, this cuties taste batter is freshly baked and, since it has no milk nor eggs in it, you can store the sough in the fridge for about 3 days and cook it little by little.
You can also freeze them. Mold the loaves, place them on the tray and, instead of the oven, place them into the freezer until they’re stiff. Then you can place them into a Tupperware or those nice freezer bags.
Change the spices and do tell me how it turned out. You can have it “in natura” or with some salty butter or no sugar jam. It’s a nice way to have something different for breakfast of the afternoon snack and, to top it all up, get creative with the leftover rice that you have hanging around the house.
You know how we roll, it’s zero waste and flavour to the extreme.