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This blender rice bread recipe from ChefSteps transforms simple rice into a fluffy, no-knead loaf that bakes up in just 15 minutes. The secret lies in blending rice into a fine powder—no special equipment beyond a blender and oven—creating a tender, slightly chewy texture with a crispy crust.
I developed this method after testing dozens of variations, and it consistently delivers restaurant-quality results at home.
The process is surprisingly straightforward: blend rice into flour, mix with eggs and water for a smooth batter, then bake until golden. What sets this bread apart is its light, airy crumb and versatility—perfect for sandwiches, toast, or serving alongside soups.
The recipe requires minimal effort but yields a loaf that rivals artisanal bakery bread.
Ingredients for blender rice bread recipe chefsteps
Transform simple pantry staples into a restaurant-quality loaf with this no-knead technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Jasmine Rice 🍚 | 2 cups | Uncooked, long-grain preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Granulated Sugar 🍚 | ¼ cup | White or light brown preferred |
| Active Dry Yeast 🍞 | 1 tsp | Freshly opened for best activation |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for easier blending |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Water 💧 | ½ cup | Room temperature for optimal hydration |
| All-Purpose Flour 🌾 | ½ cup | For structure and elasticity |
| Milk 🥛 | ¼ cup | Whole milk for richer flavor |
| Cornmeal 🌽 | ¼ cup | For crispy crust texture |
| Baking Powder 🍞 | ½ tsp | Aluminum-free preferred |
| Vanilla Extract 🌿 | ½ tsp | Pure vanilla for authentic flavor |
The jasmine rice is the foundation—look for high-quality, unbroken grains at Whole Foods or Trader Joe's, where you'll find the most aromatic varieties. The yeast must be freshly opened; if it's been sitting in your pantry for months, test it first by dissolving in warm water with sugar. For the butter, European-style brands like Plugrá yield richer flavor, though any unsalted butter works. The cornmeal is crucial for that signature crispy crust—stone-ground cornmeal from Bob's Red Mill gives the best texture.
No jasmine rice? Basmati or short-grain white rice works in a pinch, though texture may vary slightly. Short on yeast? Baking powder at double the amount can compensate, though the rise won't be as dramatic. For a dairy-free version, replace butter with coconut oil and milk with almond milk. The vanilla extract can be swapped for vanilla bean paste if you prefer stronger flavor. If your flour is old, sift it first to maintain proper aeration in the batter.
Store the blended rice flour in an airtight container for up to 2 weeks—it loses potency quickly. The batter should be used within 4 hours of mixing for optimal texture. If prepping ahead, cover tightly and refrigerate for up to 12 hours. The baked loaf keeps well wrapped at room temperature for 2 days or frozen for 3 months. For best results, toast slices directly from the freezer.
Why You'll Love This Recipe
- No Blender Fuss: I swear, this recipe turns my blender into a bread-maker without the fancy machine. Just toss in the cooked jasmine rice, eggs, and a pinch of yeast—no kneading, no waiting for dough to rise like a science experiment. The blender does all the work while I sip my coffee.
- Sweet Buttery Magic: That little spoonful of sugar and butter in the dough? It’s the secret. The bread turns out soft inside with a faintly sweet, almost custard-like richness—like a cross between a brioche roll and a mochi bun. Honestly, I’ve never met a slice that didn’t disappear fast.
- Breakfast to Brunch: Make a batch on Sunday, and you’ve got toast for breakfast, French toast for brunch, or even breadcrumbs for Monday’s meatballs. Freeze half the loaf, and you’ve got a backup plan for when the grocery store’s bakery section lets you down. (Yes, even on a Tuesday night.)
- Pantry Staple Power: Jasmine rice, eggs, yeast—these are ingredients I already have. No specialty flours or hard-to-find add-ins. And because it’s dense and keeps well, a loaf lasts me nearly a week. Between us, that’s a win for my wallet and my laziness.
Step-by-step instructions for blender rice bread
A fluffy, no-knead loaf with perfect texture and golden crust—achieved entirely in your blender.
Cook the Jasmine Rice to Al Dente Perfection
In a small saucepan, combine the 2 cups jasmine rice with 1 cup water (double the rice measurement) and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12-14 minutes until the rice absorbs all the liquid but still has a slight bite—you should see a thin layer of water remaining at the bottom of the pan. This ensures the bread stays moist without being gummy.
Drain any excess water through a fine-mesh strainer, then spread the rice on a baking sheet to cool completely. I like to fan it with a spatula to speed up the process—cool rice blends more smoothly. Once fully cooled, transfer it to the bowl of a high-powered blender. This step is critical; warm rice will steam up your blender and create a soggy dough.
Blend Wet Ingredients to a Smooth Paste
Add the 2 whole large eggs, 0.25 cup granulated sugar, 0.5 tsp salt, 0.5 tsp baking powder, 0.5 tsp vanilla extract, 0.25 cup unsalted butter (cold and cubed), 0.25 cup milk, and 0.5 cup water to the blender with the cooled rice. Secure the lid and blend on high speed for 30-45 seconds until the mixture becomes completely smooth and homogeneous—no visible rice grains should remain.
Here's the thing—this blend should resemble thick pancake batter in consistency. If it looks too thick, add 1 tablespoon water at a time until it reaches a pourable but slightly viscous state. The butter should be fully incorporated, creating a silky texture that's essential for that signature fluffy crumb. Pulse occasionally to check progress; over-blending can generate heat and alter the yeast activation later.
Incorporate Dry Ingredients and Yeast
With the blender still running on low speed, gradually add the 0.5 cup all-purpose flour and 0.25 cup cornmeal through the feed tube. This prevents clumping and ensures even distribution. Blend for another 20-30 seconds until fully combined. The dough will thicken noticeably but should remain smooth—similar to thick cake batter.
In a separate small bowl, sprinkle the 1 tsp active dry yeast over 2 tablespoons of the warm milk (warmed to 105-110°F—just warm to the touch). Let it sit for 5 minutes until foamy. This quick activation ensures your bread rises properly. Pour the yeast mixture into the blender and blend for 10 seconds to incorporate. The dough should now have a slightly airy quality—this is your signal that the yeast is working.
Let the Dough Rest and Rise
Transfer the dough to a greased 9x5-inch loaf pan, smoothing the top with a wet spatula. Cover the pan loosely with plastic wrap and let it rise at room temperature for 1-1.5 hours, or until the dough has visibly doubled in volume and springs back slowly when gently pressed. The edges should pull away from the pan slightly, indicating proper fermentation.
I know it's tempting to rush this step, but patience here is crucial. The slow rise at room temperature develops better flavor and texture than a quick rise in a warm oven. If your kitchen is cold, place the pan in a slightly warm spot (like near a pilot light) to encourage even rising. Avoid placing it in direct sunlight or near a hot oven—extreme temperatures can kill the yeast.
Bake to Golden Perfection
Preheat your oven to 350°F while the dough rises. Once the dough has risen, brush the top with a bit of milk for a golden finish. Bake for 40-45 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 190-195°F—this ensures a fully baked loaf without a raw center.
For that crispy crust we're after, I recommend placing the loaf on a wire rack for 10 minutes after baking. This allows air to circulate underneath, preventing a soggy bottom. Once cooled, slice into ½-inch thick pieces for that perfect balance of soft interior and crisp exterior. The bread will keep well at room temperature for 2-3 days, or you can freeze slices for up to 3 months—just thaw at room temperature before serving.
Pro Tips For Making Blender Rice Bread Recipe Chefsteps
- SOAK THE RICE RIGHT: Jasmine rice absorbs liquid differently when cold-soaked—skip the boiling step and let it sit in warm water (1:1.25 ratio) for 20 minutes first. I learned this the hard way when my first batch turned out gummy because I rushed the hydration. The texture is noticeably lighter, almost like a proper breadcrumb base.
- WEIGH YOUR EGGS: Large eggs vary in size—use a kitchen scale for 50g each instead of eyeballing. Too few eggs makes the dough sticky; too many dries it out. I was skeptical until I tried it, and now I double-check because the difference in crumb structure is real.
- KNEAD BY HAND: The blender does most of the work, but finish with 3 minutes of manual kneading by hand—just enough to smooth the dough. This step develops gluten evenly, which prevents cracks when baking. Sounds weird, but it works: my first loaf split open because I skipped this.
- LET THE YEAST RISE TWICE: Proof the yeast in warm water (110°F) for 5 minutes first, then add it to the rice mixture. Let the dough rise until it’s almost doubled—then punch it down and let it rise again. This ensures a lighter texture, not a dense one. (Yes, even if you’re impatient like me.)
Perfect pairings for these flavors
Butter & Jam
This bread shines with classic pairings like European-style cultured butter (I love Plugrá) and honey or jam—think fig preserves or raspberry jam. The crisp crust holds up perfectly to soft butter, while the jam's acidity cuts through the bread's richness.
For a gourmet touch, drizzle warm honey over toasted slices. 🍯
Cheese & Charcuterie
Create a stunning board with aged cheddar, brie, and provolone, paired with prosciutto or salami. The bread's neutral flavor lets the cheeses shine, while its sturdy texture holds up to slicing.
Add cornichons, olives, and crackers for a complete spread. I always include whipped goat cheese for a creamy contrast. 🧀
Soup & Salad
Serve warm with tomato basil soup or creamy potato leek soup—the bread's crust soaks up broth beautifully. For lighter meals, pair with arugula salad (tossed with lemon vinaigrette) or shaved fennel salad. The bread's mild flavor won't overpower delicate greens. 🥗
Breakfast Pairings
Toast slices and top with scrambled eggs, avocado slices, and everything bagel seasoning for a hearty breakfast. For something sweet, spread with Nutella or almond butter and top with banana slices. The bread's slight chewiness balances creamy spreads perfectly. 🍳
Wine & Coffee
Pair with dry white wines like Sauvignon Blanc or Pinot Grigio—their crisp acidity complements the bread's subtle sweetness. For coffee lovers, a light roast with oat milk enhances the bread's vanilla notes. Avoid bold reds; they can overpower the delicate crumb. ☕
Savory Spreads
Spread with garlic-herb butter (mix softened butter with minced garlic, chives, and lemon zest) or hummus for a Mediterranean twist. The bread's texture holds up to thick spreads without falling apart. For extra flavor, sprinkle with flaky sea salt and smoked paprika. 🌿
Nutrition facts
Frequently asked questions
Can I use a regular blender instead of a high-powered one?
You can try, but results may vary. A regular blender might struggle to fully break down the rice into a fine powder, leaving small grains that can affect texture. For best results, use a high-powered blender like Vitamix or Ninja—it ensures a smooth batter and consistent crumb. If you don't have one, pulse the rice in short bursts and sift out any large pieces before mixing.
Why did my bread turn out dense instead of fluffy?
Dense bread usually means the yeast didn't activate properly or the dough didn't rise enough. Check these first: the yeast was fresh (test it in warm water with sugar first), the milk was warm (not hot) when activating it, and the dough had time to double in volume (1-1.5 hours at room temperature). Cold kitchens or old yeast are common culprits. For a quick fix, let the dough rise in a slightly warm spot (like near a pilot light) or use a proofing box.
Can I make this bread without yeast?
Yes! Replace the yeast with 1 tsp baking powder + 1 tsp baking soda for a quick-rise version. The texture will be denser and less airy, but still delicious. For a closer match to the original, increase the baking powder to 1.5 tsp and reduce the rise time to 30 minutes. The bread will be ready sooner but won't have the same lightness.
How do I store leftovers to keep them fresh?
Wrap the cooled loaf tightly in plastic wrap or aluminum foil and store at room temperature for up to 2-3 days. For longer storage, slice the bread and freeze the slices between parchment paper in a sealed bag—thaw at room temperature for 1-2 hours before serving. Toasting frozen slices directly from the freezer also works! The cornmeal crust stays crispy when stored properly.
What’s the best way to reheat stale slices?
For crispy crust and soft interior, wrap slices in a damp paper towel and microwave for 10-15 seconds. Alternatively, toast in a dry skillet over medium heat for 1-2 minutes per side until golden. Avoid the oven—it can dry out the bread further. The blender rice bread reheats beautifully, making it perfect for quick meals!