Oxmoor House
An old-time recipe that, because of the rice, has neither the appearance nor texture of traditional quick breads.
4 to 6 servings


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1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk
3/4 cup cooked rice, mashed
2 teaspoons butter or margarine, melted
1 egg, beaten


Combine flour and salt in a mixing bowl. Gradually add milk, stirring until mixture is smooth. Add rice, butter, and egg; mix well. Spoon mixture into a lightly greased 8-inch round cake pan. Bake at 450° for 25 minutes or until lightly browned.

Created date

February 2010