Owing to the low allergenicity and high digestibility, rice bread has become an important alternative product to traditional wheat bread. However, the molecular characteristics of rice make it challenging for rice to form a continuous viscoelastic network akin to gluten. Consequently, the gas retention efficiency of rice dough is substantially diminished, resulting in quality degradation problems in rice bread, such as inadequate flavor, textural hardening, crumbling, and easy staling. To this end, both domestic and international scholars have examined the variations in the moisture content, texture, color, and flavor of rice bread. Meanwhile, various strategies for quality enhancement are summarized, including the selection and pretreatment of raw materials, exogenous improvement, sourdough fermentation technology, frozen dough techniques, and innovative baking technology. Finally, an experimental reference and theoretical foundation are provided for improving the quality of rice bread and controlling its degradation.