Colombian rice bread is a traditional baked snack made with soaked and ground rice, fresh curd cheese, fresh cheese, butter, and salt. While it is most strongly associated with Colombia’s Eastern Plains, its rice-and-dairy combination also fits naturally within the countryside food traditions of Tolima, a region with a strong connection to rice and handmade baked goods.
This version follows the most recognizable method: soak the rice, grind it with curd cheese and fresh cheese, shape it into small rings, and bake until lightly golden. The finished bread is firm on the outside, tender inside, and pleasantly cheesy.
Ingredients
- 300 g uncooked white rice (1 ½ cups)
- 250 g fresh curd cheese, crumbled (2 cups)
- 200 g fresh farmer’s cheese, grated (1 ½ cups)
- 80 g all-purpose flour (⅔ cup)
- 60 g unsalted butter, softened (4 tablespoons)
- 6 g salt (1 teaspoon)
- 100 ml water (⅓ cup plus 1 tablespoon)
- 15 g all-purpose flour (2 tablespoons), for dusting
Preparation
- Rinse the rice and soak it in plenty of cold water for at least 8 hours or overnight. Drain it thoroughly before continuing so the dough does not become too wet.
- Grind the base, place the soaked rice in a blender or grain mill with the curd cheese, farmer’s cheese, butter, salt, and water. Blend gradually until you have a thick, smooth mixture with a fine texture.
- Make the dough, transfer the mixture to a large bowl and add the 80 g flour. Knead until you have a soft, workable dough. When it feels too sticky, add the extra flour gradually without drying out the mixture.
- Cover the dough and let it rest for 15 minutes. Meanwhile, preheat the oven to 200 °C / 400 °F and line a baking sheet with parchment paper.
- Shape the breads, divide the dough into 10 equal portions. Roll each portion into a rope about 15 cm long, join the ends, and press them together to make small rings.
- Arrange the rings on the baking sheet, leaving space between them. Bake for 25 to 30 minutes, until firm and lightly golden around the edges and underneath.
- Let them rest for 10 minutes before serving warm. Their surface will become slightly firmer as they cool.
Chef’s tips
- Drain the soaked rice thoroughly before grinding it.
- Use fresh, mild curd cheese and farmer’s cheese for the most balanced flavor.
- Add flour gradually because too much can make the bread dry.
- Shape equal-size rings so they bake evenly.
- Serve them fresh from the oven or slightly warm for the best cheese aroma.
Traditional variations
Some Colombian rice-bread recipes use only fresh curd cheese, while others combine curd cheese and farmer’s cheese for a firmer texture. You can also find round rolls, but small rings are one of the most recognizable shapes for Colombian rice bread.
How to serve
Serve Colombian rice bread warm or at room temperature. It is ideal for breakfast, afternoon coffee, or a countryside-style snack with black coffee, hot chocolate, panela tea, or masato.
Recommended accompaniments
- Colombian black coffee
- Hot chocolate
- Hot panela drink
- Colombian masato
- Fresh farmer’s cheese
A culinary curiosity
Rice bread is traditionally made with soaked, ground rice rather than commercial rice flour. This method creates a more rustic crumb with a gentle, slightly grainy texture that is typical of handmade Colombian baked snacks.
In Colombia, rice bread is especially associated with San Martín de los Llanos, where it became an emblematic local food and later spread to other areas of the country.
Frequently Asked Questions
No. Traditional rice bread uses uncooked white rice that you soak and then grind with the dairy ingredients. Cooked rice adds too much moisture and changes the texture. Drain the soaked rice very well before blending it so you can make a firm dough that is easy to shape.
You can use rice flour, but the result will be different. Soaked and ground rice creates a texture closer to traditional Colombian rice bread. Rice flour tends to make the dough more uniform or drier, so you would need to adjust the liquid and cheese amounts carefully.
The dough can become sticky when the rice is not drained well, the curd cheese contains too much moisture, or you add more water than needed. Add all-purpose flour gradually until you can shape the rings. Avoid adding too much, since excess flour can make the bread hard after baking.
Let it cool completely, then keep it in an airtight container for up to 2 days at room temperature. To refresh it, warm it in a 160 °C / 325 °F oven for 5 to 7 minutes. You can also freeze it well wrapped for up to one month and reheat it directly in a low oven.
