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Rice Bread

Julia Gartland

BY The Editors

PUBLISHED May 28, 2025

Quick and easy to make, this rice-based banana bread is a staple in Liberia for breakfast, midday, or a snack. Make sure you purchase cream of rice cereal, not cream of wheat. This recipe offers a bonus, too: it is gluten-free. – Hawa Hassan

 

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Rice Bread

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Makes 1 8-inch square pan 1x

Time about 2 hours, including cooling time

Units Scale

Ingredients

  • 1/2 cup vegetable oil, plus more for the pan
  • 1 1/2 cups cream of rice cereal
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large eggs, beaten
  • 3/4 cup whole milk
  • 2 very ripe bananas, peeled and mashed
  • 1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch square baking pan or a 9 by 5-inch loaf pan.

In a large bowl, whisk together the cream of rice cereal, sugar, baking powder, baking soda, ginger, salt, and nutmeg, mixing well. In a medium bowl, whisk together the eggs, milk, oil, bananas, and vanilla until smooth. Pour the egg mixture into the rice cereal mixture and whisk until smooth.

Pour the batter into the prepared baking pan. Bake the bread until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool on a wire rack for 15 to 20 minutes before cutting into squares to serve. Serve warm or at room temperature.

– Recipe from Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War

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