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A craving and a lobbying for RICE BREAD

Jessica Shatan | Sep 11, 200009:53 PM

On the Manhattan board a dicussion about British food has sprung up and one poster is Alexandra who actually works for the UK promoting small food companies for US consumption.
This was a concidence because I had been meaning to post for a week or 2 about this fabulous bread that I had in London back in 1992. As the cool air comes in I recall snacks of tea with this toasted bread after afternoons of sightseeing. It was a wheat (whole wheat?) bread but it was studded with cooked white rice through out. It came in a regular shaped loaf like you see white or wheat bread (like for sandwiches). The way me and my British friends ate it was just sliced and toasted with salted butter and it was SOOOO good. We tried melting cheese on it, we tried it with jam but just buttered and toasted was the best. The rice gave it a nutty crunchiness but it was more of a comfort food gestalt than a health-food one. We bought it in the supermarket and they were surprised I had never heard of it and that it wasn't in the states.
Alexandra--any rice bread possibilities in the U.S. and does my memory serve me well?

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