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1
Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
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2
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
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3
Spoon rice into a large bowl; cool to room temperature.
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4
Stir in 1 1/4 cups warm water.
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5
Add 2 cups flour and yeast to rice mixture; stir well to combine.
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6
Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
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7
Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
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8
Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
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9
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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10
Divide dough in half.
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11
Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface.
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12
Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
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13
Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
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14
Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size.
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15
Preheat oven to 375u00b0.
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16
Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
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17
Cool in pans on wire racks.
