Brunch

Sierra Leonean rice bread

Name: Sierra Leonean rice bread
Total time: 70 min
Yield: 8 servings
Ingredients: 200 g Rice; 150 ml Coconut milk; 1 Banana; 100 g Sugar; 50 g Coconut; 200 g Flour; 7 g (1 tsp) Baker's yeast

Preparation time: 1 h 10
Servings: 8 servings

Ingredients

8 servings

Rice — to buy200 g
Coconut milk — to buy150 ml
Banana — to buy1
Sugar — to buy100 g
Coconut — to buy50 g
Flour — to buy200 g
Baker's yeast — to buy7 g (1 tsp)

Preparation

Cook the rice in plenty of water until very tender and slightly sticky, then drain and let it cool.
Mash the cooked rice with a fork or blend it roughly with the coconut milk to get a thick batter.
Mash the ripe banana with a fork and add it to the mixture with the sugar and the grated coconut.
Stir in the flour and the baking yeast diluted in a little warm water, mix until you get a smooth, pourable batter like a cake batter.
Pour the batter into a buttered loaf tin, cover with a cloth and let rise 1 hour in a warm spot, until well puffed up.
Preheat the oven to 180°C and bake 35-40 minutes until the top is golden and a knife inserted in the centre comes out clean.
Unmould and let cool on a rack before slicing: this soft bread is eaten as is for breakfast.