Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Liberian Rice Bread




Source of Recipe


Pittsburgh Post Gazette


Recipe Introduction


These thick squares of moist and spicy "bread" resemble carrot cake with a bit of crunch. They are delicious to snack on anytime, or may be served as part of an African meal. In a pinch, substitute underripe bananas for the plaintains. The bread also can be baked in a disposable 11 1/2-by 9-inch foil roaster pan.




List of Ingredients




1 box (14 ounces) Cream of Rice cereal
1 cup sugar
3 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla
4 plaintains (or 4 slightly underripe bananas), mashed or chopped in the blender



Recipe



Preheat oven to 350 degrees. Spritz a 9-by-13-inch pan with non-stick baking spray.

Combine dry ingredients in a large bowl. In a smaller bowl, mix eggs, oil, vanilla and mashed plantains. Add milk and combine. Add wet ingredients to dry ingredients and mix well. Transfer to baking pan.

Bake about 30 to 45 minutes or until done. The pan size will make a difference in the timing. Makes about 12 servings.