The last time I made rice masa, it took so long that it actually put me off making some afterwards.  I have been craving masa for some weeks now and I thought I would try to reduce the cooking time by a day! LOL.

Here is my new and improved recipe.

Rice Masa

Ingredients:

1 cup long grain rice, washed

1 tsp fast acting yeast

1 tbs fructose or sugar

1 cup warm water

Method:

Pre heat the over to 350 degrees F for 15 minutes and switch off. In the meantime mix the water and sugar and then add the yeast and keep aside.

Parboil the rice for about 5 minutes (do not exceed 7 minutes). The rice should still be quite hard on the inside but soft on the outside. You shouldn’t be able to eat it! Blend the par boiled rice in a food processor or blender, gradually add the yeast mixture, you may need to add more water as it gets thicker but be careful not to add to much water. Pour the mixture is an oven dish with a lid and place in the warm oven for 45 – 60 mins. When you open the dish the mixture should have risen with bubbles in it. You can leave it in for longer if this isn’t the case.

Heat a really small, non stick frying pan, pour the Rice Masa mixture. Fry one side until golden brown and flip the cake to fry the other side.

Enjoy with honey or vegetable!