While surfing the web, I found a recipe for Rice Bread in the Cooking Light archives, which I have tried a couple of days ago. The recipe makes 2 small loaves which are baked in a loaf pan. The result is a very light and fluffy white yeast bread. It is even lighter than regular white bread. There is a slight hint of rice aroma, but it doesn’t taste like rice at all. My hubby noted that the bread is a little short on salt, so if you try it, add some more salt.
It took me some time to decide on a particular spice to feature in this first edition of “The Spice Is Right” (see description and rules here at Tigers & Strawberries). First, I had coriander in mind, being well known as the Mexican herb – cilantro, or in Europe, coriander green / leaves, and well loved for its seeds’ sweetness in the cuisines of India and the middle east as well as in Europe. But then I thumbed through one of my favorite cookbooks, Elizabeth Rozin’s “Blue Corn and Chocolate” (from the Knopf Cooks American series, unfortunately out of print). In this book, Rozin gives a detailed report of the fruits of the New World – the Americas – such as potatoes, corn, tomatoes, vanilla and many more –...
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