1 tablespoon butter
2 eggs
1/2 cup vegetable oil
1 (6 ounce) can sliced pineapple, drained
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cooked white rice
1 cup grated carrots
Grease 5 x 10 x2 2-inch baking pans.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour both sides of the prepared pans.
Beat the butter, eggs and oil together in a large bowl. Stir in pineapple, salt, basil, pepper, 2 cups of rice, carrots and bread crumbs.
Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into center of each loaf comes out clean. Cool 15 minutes in pan, then remove from pan and roll tightly. Cool completely, and cut into slices.