Vegan Brown Rice Doughnuts

Vegan Brown Rice Doughnuts

Chewy brown rice doughnuts without eggs or dairy products.
A recipe for vegans, or those with egg or dairy allergies.
Coat with kinako if you like.

Ingredients: Seven 7 cm doughnuts

Cake flour (or if you prefer a chewier texture, use bread flour)
120 g
Light brown sugar
1 tablespoon
Baking soda
1/4 teaspoon
Brown rice (cooked)
1/2 rice bowl's worth (75 g)
Soy milk (or water)
100 ml
Vanilla essence
3 drops
Oil for deep-frying (vegetable, olive, or other cooking oil of your choice)
As needed
For vegans or those with dairy allergies


1. Put cake flour in a bowl. For those who prefer a chewy texture, substitute with bread flour with the same amount.
2. Mix together the A ingredients.
3. Blend together the B ingredients in a mixer. For those who like a lumpy texture, blend lightly. If you prefer chewy doughnuts, blend for 1 to 2 minutes.
4. Mix together dry (A) and wet (B) ingredients.
5. Roll out the dough from Step 4 into thickness between 5 mm to 1 cm. Cut out doughnuts with a doughnut cutter.
6. Deep fry both sides in oil heated to 170°C.
7. Once fried, coat with kinako to taste. It's delicious coated with a kinako and brown sugar mixture.
8. Arrange on a plate and serve.

Story Behind this Recipe

For vegetarians, those concerned with their cholesterol levels, or those who are focusing on a health-conscious lifestyle.
The ingredients in this recipe are 100% plant-based.