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Brown Rice Bread

"This recipe is for a bread machine. The bread has a crunchy crust, but a light, moist middle."
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3 h 20 m servings 163 cals
Original recipe yields 12 servings (1 - 1.5 pound loaf)


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
  2. Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

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Read all reviews 32
  1. 38 Ratings

Most helpful positive review

Didn't use bread machine, baked for about 40 min at 350F. The brown rice gives it texture and a slightly sweet taste.

Most helpful critical review

I ended up using white rice since that is what we had on hand. This had a very nice texture, but a similar taste to a normal white bread. I plan to try this with the brown rice to see if it is...

Most helpful
Most positive
Least positive

Didn't use bread machine, baked for about 40 min at 350F. The brown rice gives it texture and a slightly sweet taste.

This was a really great tasting loaf of bread. It was so moist and smooth. I've never made bread in my bread machine, except from a mix before, and it was so delicious! The whole family loved...

We have tried it with different rices and all turn out wonderful. It is perfect for toast and it also makes the BEST grilled cheese sandwiches ever.

This is a good loaf of bread but the brown rice does need to be fully cooked for our tastes. I served this with curried carrot soup also from this site and it was a good pairing. Thanks Dan.

I set my machine to the dough cycle, and then kneeded the dough in some extra flour until it was smooth. I formed a loaf and set it to rise in a bread pan, then baked at 350 degrees for 30-35 mi...

I made some alterations in this recipe to make the bread less glycemic. I used 1/4 c. all-purpose flour with the water and yeast to make a sponge. I then used 3/4 c. gluten, 1 c. cooked brown ri...

I would actually give this recipe four and a half stars. It's very tasty however I think that the rice needs to be cooked for the full 40 minutes that it takes to cook brown rice. I will definit...

Excellent bread. I didn't have bread flour, all I had was whole white wheat flour(which is a little more heavier than reg flour but lighter than whole wheat) and all purpose flour. Baked it in t...

A great recipe! Instead of the rice you can use Bulgur (or Burgul-which is Toasted cracked soft white wheat) that was immersed in boiling water for 30 minutes or so (until softened).