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You can all tropical cultures have some form of rice bread. Indians have rice bhakhari, South East Asia has rice paper, rice mixed with wheat in banh mi, Liberia and Sierra Leone have ginger rice bread. Its a fundamentally different bread and requires different complimentary food. If you use it as replacement for wheat bread it will not taste the same. Its like you made wheat pilav and then complained its not the same. Of course it’s not the same that’s the point.

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Semi_Hemi_Demigod@lemmy.world ⁨2⁩ ⁨days⁩ ago
It depends on how we’re defining bread, and none of your examples are a leavened loaf. They’re just impossible to make without gluten which rice doesn’t have. (Hence why they add wheat to make banh mi.)

However, bulgur pilaf is a lot more like a rice pilaf than those breads are like wheat bread.

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- Alvaro@lemmy.blahaj.zone ⁨2⁩ ⁨days⁩ ago
  You can make sourdough from rice that is really really close to the real thing. The basic recipe is this:
  
  if you want sourdough you need to make a starter, you can use any normal recipe and replace the flour with rice flour or soaked rice that was then blended.
  
  soak 500g of glutenous rice for 4-12 hours (the more the better)
  
  add soaked rice to a high power blender with whatever you want for flavor and texture(ie salt, spices, oil)
  
  blend while adding water until the blender is able to blend all of the rice properly (will be smooth and probably like a batter, not a dough)
  
  make sure the temperature is ideal for yeast (blend more to heat it up, let it rest to cool down)
  
  add yeast/starter and blend shortly just to mix it.
  
  pour the mixture in a loaf pan (about half way to the top) ideally a silicone one as it bonds strongly, if you are not using silicone I would suggest parchment paper
  
  sprinkle water on top of the batter and let it rise, if done in a coller temperature(longer time) be sure to sprinkle water every now and again.
  
  when the batter is close but not yet at the top of the pan, move on to baking.
  
  sprinkle water on top of the batter again and bake at 170-180c with a pan of boiling water to keep the oven air moist.
  
  it should be done when it has browned and the inner part has reached at least 98c
  
  Some people that have tried it when I made it didn’t even realize that it is not wheat.
  
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  - Semi_Hemi_Demigod@lemmy.world ⁨1⁩ ⁨day⁩ ago
    Interesting. Over-processing the rice starch holds the yeast farts and water vapor like the gluten structure in normal bread.
    
    If I ever have the awareness to keep a sourdough starter alive I’ll try it.
    
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    Alvaro@lemmy.blahaj.zone ⁨1⁩ ⁨day⁩ ago
    You can also make it as a regular loaf using yeast and not a starter
    
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