RICE BREAD

Combine cream of rice, mashed ripe banana, sugar, and salt in a large mixing bowl, stirring until the mixture is evenly blended and smooth.

Add baking powder and the soda mixed with lime juice to the rice-banana mixture, folding gently with a spatula until just combined without overmixing.

Stir in water gradually, mixing until the batter reaches a thick, pourable consistency similar to pancake batter.

Heat cooking oil in a large baking pan or cast-iron skillet over medium heat until shimmering, about 2 minutes.

Pour the batter into the heated oil-coated pan, spreading it evenly with a spatula to create an even thickness throughout.

Cook over medium heat for 15-20 minutes until the bottom is golden brown and set.

Carefully flip the bread using a large spatula or slide onto a plate and return to the pan to cook the other side.

Continue cooking for another 15-20 minutes until the second side is golden brown and the bread is cooked through.

Transfer the finished bread to a cutting board and let rest for 5 minutes before cutting into wedges or slices.