1. Cook the Rice:

• Rinse the rice thoroughly under cold water to remove excess starch.
• Add the rice to a saucepan with 3 cups of water.
• Bring to a boil, reduce heat to low, and cover.
• Cook for 15–20 minutes, or until the rice is tender and all the water is absorbed.
• Let the rice cool to room temperature.

2. Prepare the Yeast Mixture:

• Warm the milk until it is lukewarm (not hot).
• Stir in the sugar and yeast, mixing well.
• Allow the mixture to sit for 5–10 minutes, or until it becomes frothy.

3. Mix the Dough:

• In a large mixing bowl, combine the cooked rice, salt, and vegetable oil.
• Add the yeast mixture to the bowl and stir to combine.
• Gradually incorporate the flour, mixing until a dough forms. The dough should be soft and slightly sticky.

4. Knead the Dough:

• Transfer the dough to a floured surface.
• Knead for about 10 minutes until smooth and elastic. Add small amounts of flour if necessary to prevent sticking.

5. First Rise:

• Place the dough in a greased bowl, turning it to coat all sides.
• Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm spot for 1–2 hours, or until it doubles in size.

6. Shape the Dough:

• Punch down the dough to release any air bubbles.
• Turn it out onto a floured surface, shape it into a loaf, and place it in a greased bread pan.

7. Second Rise:

• Cover the loaf with a towel and let it rise again for 45 minutes to 1 hour, or until doubled in size.

8. Bake the Bread:

• Preheat your oven to 375°F (190°C).
• Bake the bread for 30–35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
• If the top of the bread browns too quickly, tent it with aluminum foil during the last 10 minutes.

9. Cool and Serve:

• Let the bread cool in the pan for 10 minutes.
• Transfer it to a wire rack to cool completely before slicing.