This is how I make my Rice Bread | GLUTEN FREE | GLUTEN FREE | Easy and no-knead

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IMPORTANT NOTE:
WE APOLOGIZE FOR A MISTAKE IN NAMING THE YEAST RATIO. THE RECIPE CALLS FOR 10 G OF YEAST AND NOT 20 GR AS I SAY IN THE VIDEO. ONCE AGAIN, SORRY FOR THE MISTAKE YOU MADE. GREETINGS AND I HOPE YOU ENJOY THE VIDEO.
IN THE SAME WAY, THE ONLY THING THAT COULD HAPPEN IS THAT THE BREAD RISES MORE THAN DESIRED, SO DON'T WORRY.
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INGREDIENTS:
*500 GR RAW PLAIN WHITE RICE
*3 EGGS
*125CC OF WHOLE MILK. EQUALS 1/2 CUP. YOU CAN USE PLANT-BASED MILK, IT'S JUST AS TASTY.
*1/2 CUP VEGETABLE OIL (EQUAL TO 125 CC)
*1 TEASPOON SALT
*2 TABLESPOONS OF SUGAR, IF YOU WANT A SWEET BREAD THEN ADD MORE SUGAR. YOU CAN ALSO SWEETEN WITH STEVIA, HONEY, OR YOUR FAVORITE SWEETENER
*10 G OF FRESH YEAST.
PREPARATION:
SOAK THE RICE IN A BOWL FOR ABOUT 8 HOURS OR MORE.
STRAIN IT AND ADD HALF TO THE BLENDER.
PLACE THE REST OF THE INGREDIENTS IN NO MATTER THE ORDER AND START BLENDING. ADD THE REST OF THE RICE AND CONTINUE BLENDING FOR ABOUT 3 MINUTES OR MORE.
TRANSFER THE MIXTURE TO A SIEVE, TAKING CARE THAT THERE ARE STILL TRACES OF THE RICE.
POUR THE MIXTURE INTO A BAKING DISH OR A BREAD BASKET, I USED A BREAD BASKET 26 CM LONG AND 6 CM DEEP. USE ONE ACCORDING TO THE AMOUNT OF MIXTURE IN THE RECIPE.
I PUT SOME BLONDE AND BLACK RAISINS ON IT AND I ALSO PUT CHOCOLATE DROPS AS A PERSONAL TOUCH, THIS IS OPTIONAL, IF YOU DON'T WANT TO DON'T PUT THEM ON IT.
BAKE FOR 30 MINUTES AT 180 DEGREES WITH HEAT BELOW.
TAKE IT OUT AND LET IT COOL TO UNMOLD.
VOILA, YOU'VE GOT YOUR RICE BREAD.
ANYTHING DON'T HESITATE TO ASK.
THANK YOU.
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MUSICA:
Daily Beetle de Kevin MacLeod cuenta con una licencia Creative Commons Atribución 4.0. creativecommon...
Fuente: incompetech.com...
Artista: incompetech.com/