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Rice flour (alsorice powder) is a form offlour made from finely milledrice. It is distinct fromrice starch, which is usually produced bysteeping rice inlye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Rice flour may be made from eitherwhite rice,brown rice orglutinous rice. To make the flour, thehusk of rice or paddy is removed and raw rice is obtained, which is then ground to flour.
Rice flour can be made fromindica,japonica, andwild rice varieties. Usually, rice flour (Chinese:米粉;pinyin:mǐfěn,Japanese:米粉,romanized: komeko,Korean:쌀가루,romanized: ssal-garu,Vietnamese:bột gạo,Thai:แป้งข้าวเจ้า,romanized: paeng khao chao,Lao:ແປ້ງເຂົ້າຈ້າວ,romanized: pèng khao chao,Khmer:ម្សៅអង្ករ,romanized: msau ângkâ,Burmese:ဆန်မှုန့်,romanized: hcan hmun,Malay:tepung beras,Turkish:pirinç) refers to flour made from non-glutinouswhite rice.
When made withglutinous rice (orsweet rice),[1] it is called glutinous rice flour or sweet rice flour (Chinese:糯米粉;pinyin:nuòmǐ fěn,Japanese:白玉粉 [ja];romanized:shiratamako,Korean:찹쌀가루,romanized: chapssal-garu).[2] In Japan, the glutinous rice flour produced from ground cooked glutinous rice, used to makemochi, is calledmochigomeko (Japanese:もち米粉, ormochiko for short).[3] In comparison to the glutinous rice flour, non-glutinous rice flour (Chinese:粘米粉;pinyin:zhānmǐ fěn,Japanese:上新粉 [ja];romanized:jōshinko,Korean:멥쌀가루,romanized: mepssal-garu) can be specified as so.[3]
When made withbrown rice with only the inedible outer hull removed, it is called brown rice flour (Chinese:糙米粉;pinyin:cāomǐ fěn,Korean:현미가루,romanized: hyeonmi-garu). Flour made fromblack,red, and green rice are each called as black rice flour (Korean:흑미가루,romanized: heungmi-garu), red rice flour (Korean:홍미가루,romanized: hongmi-garu), green rice flour (Korean:녹미가루,romanized: nongmi-garu). In comparison to brown rice flour, white rice flour (Chinese:白米粉;pinyin:báimǐ fěn,Korean:백미가루,romanized: baengmi-garu) can be specified as so.
Different milling methods also produce different types of rice flour. Rice flour can be dry-milled from dry rice grains, or wet-milled from rice grains that were soaked in water prior to milling.[4] Usually, "rice flour" refers to dry-milled rice flour (Korean:건식 쌀가루,romanized: geonsik ssal-garu), which can be stored on a shelf. InKorea, wet-milled rice flour (Korean:습식 쌀가루,romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted.[4] Like moderately moist sand, wet-milled rice flour forms an easily breakable lump when squeezed with hand. It is usually stored in freezer. In thePhilippines, rice flour is not traditionally prepared dry. Rather it is made by first soaking uncookedglutinous rice overnight (usually allowing it to slightly ferment) then grinding the results (traditionally with stone mills) into a rich and smooth viscous rice dough known asgalapóng.
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Rice flour can be used to makeconfections likerice cakes,macaroons and some types ofbuns due to the texture and flavor it lends the finished products. It is also used for dusting confections in a manner similar to powdered sugar.[5]
InChina, rice flour is used to made foods likejian dui,tangyuan,nian gao,qingtuan, andyuanxiao.
InJapan, cooked glutinous rice flour, calledmochigomeko (ormochiko for short) is used to createmochi,dango or as a thickener for sauces.[2][3] Uncooked glutinous rice flourshiratamako is often used to produce confectioneries.[3] The non-glutinous rice flourjōshinko is primarily used for creatingconfectioneries.[3]
InKorea, rice flour made from different rice varieties and with different milling methods are used for different types oftteok (rice cakes) andhangwa (confections).Glutinous rice flourchapssal-garu is used for makingchapssal-tteok (glutinous rice cakes),gochujang (chili paste), as well asrice glue forkimchi. Non-glutinous rice flour can also be used to make porridge- or gruel-like dishes such asbeombeok,juk,mieum, anddangsu.
In thePhilippines, glutinous rice doughgalapóng is the basis for numerous types of native rice cakes and desserts (kakanin). Depending on the dish,coconut milk (gata), wood ashlye, and various other ingredients may be added to thegalapóng. Thegalapóng can be prepared baked, steamed, boiled, or fried, resulting in dishes likeputo orbibingka.[6]
InSouth India, rice flour is used for dishes likedosa,puttu, Chakkuli[7] golibaje (mangalore bajji) andkori rotti. It is also mixed withwheat,millet, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food.[citation needed]. Rice flour is used to makebhakari in theKonkan region in western India.
InBangladesh, rice flour is a regular ingredient. InBengali andAssamese cuisine of eastern India, it is used in makingroti and desserts such assandesh andpitha (rice cakes or pancakes which are sometimes steamed, deep fried or pan fried and served along with grated coconut, sesame seeds, jaggery andchashni). It is also used in makingKheer (a common dessert in Indian subcontinent).
InSri Lanka, it is used in making many household food products. It is used in making food products such aspittu, appa (hoppers),indi appa (string hoppers) and sweets such askewum,kokis,athirasa and many more. Also it can be used in making bread and other bakery products.
InNepal,Newars use rice flour to makeyomari andchataamari.Sel roti is another popular rice flour based food commonly eaten in Nepal and in theSikkim andDarjeeling regions ofIndia. Sel roti is known as Shinghal inKumaon.
Rice flour is also used in theCentral American dishpupusas as a substitute for regular flour.
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Rice flour is used in thecosmetics industry.
Brown rice flour can be combined withvermiculite for use as a substrate for the cultivation of mushrooms. Hard cakes of colonised substrate can then be fruited in a humid container. This method is often (though not always) employed by growers of edible mushrooms, as it is a very simple and low-cost method of growing mushrooms.[citation needed]
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