thumb|A box of sweet rice flour
Rice flour (also rice powder) is a form of flour
made from finely milled rice
. It is distinct from rice starch
, which is usually produced by steeping rice in lye
. 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 either white rice
or brown rice
. To make the flour, the husk of rice
or paddy is removed and raw rice is obtained, which is then ground to flour.
, rice flour is called ''zhānmǐfěn'' () and glutinous rice flour is called ''nuòmǐfěn'' ().
, rice flour is called and is available two forms: glutinous and non-glutinous.
The glutinous rice
is also called sweet rice, but despite these names it is neither sweet nor does it contain gluten
; the word "glutinous" is used to describe the stickiness of the rice when it is cooked. The glutinous variety called is produced from ground cooked and is used to create mochi
or as a thickener for sauces.
Another variety called is produced from ground uncooked glutinous rice and is often used to produce confectioneries.
The non-glutinous variety called is made from short-grain rice and is primarily used for creating confectioneries
, rice flour, called ''ssal-garu'' (), usually refers to flour made from non-glutinous white japonica
(short grain) rice. Glutinous rice flour is called ''chapssal-garu'' (), and the specific term for non-glutinous flour is ''mepssal-garu'' (). Other types of rice flour commonly used in Korean cuisine include brown rice
flour (, ''hyeonmi-garu''), and black rice
flour (, ''heungmi-garu''). Different milling methods also produce different types of rice flour. Wet-milled rice flour (, ''seupsik ssal-garu'') is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. Like moderately moist sand, wet-milled rice flour forms an easily breakable lump when squeezed with hand. It is usually stored in freezer. Dry-milled rice flour (, ''geonsik ssal-garu'') is made from dry rice grains and is stored on a shelf. Rice flour made from different rice varieties and with different milling methods are used for different types of ''tteok
'' (rice cakes) and ''hangwa
In the Philippines
, rice flour is not traditionally prepared dry. Rather it is made by first soaking uncooked glutinous 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 as ''galapóng
''. It is the basis for numerous types of native rice cakes and desserts (''kakanin
'') in native Filipino cuisine. Depending on the dish, coconut milk
(''gata''), wood ash lye
, and various other ingredients may be added to the ''galapóng''. The ''galapóng'' can be prepared by baking, steaming, boiling, or frying, resulting in dishes like ''puto
'' or ''bibingka
Rice flour has a presence in South Indian cuisine
. Some of the examples include dosa
, golibaje (mangalore bajji
) and kori rotti
. It is also mixed with wheat
, other cereal flours, and sometimes dried fruits or vegetables to make Manni, a kind of baby food..
It is a regular ingredient in Bangladeshi cuisine
, Bengali cuisine
and Assamese cuisine
. It is used in making roti
and desserts such as sandesh
(Rice cakes or pancakes which are sometimes steamed, deep fried or pan fried and served along with grated coconut, sesame seeds, jaggery and chashni
). It is also used in making Kheer
(a common South Asian dessert).
In Sri Lanka
, it's used in making many household food products. It is used in making food products such as pittu
, appa (hoppers), indi appa
(string hoppers) and sweets such as kewum, kokis
and many more. Also it can be used in making bread and other bakery products.
Rice flour is known as ''pirinç unu'' in Turkish.
Rice flour is also used in the Central American
'' as a substitute to regular flour.
Rice flour can be used to make confections
like rice cakes
s and some types of buns
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.
Rice flour is used in the cosmetics
Brown rice flour can be combined with vermiculite
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.
Japanese rice flours