Rice flour 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.
Production
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.
Types
East Asia
In China, rice flour is called zhānmǐfěn and glutinous rice flour is called nuòmǐfěn. In Japan, 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 glutinous rice 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. In Korea, rice flour, called ssal-garu, usually refers to flour made from non-glutinous whitejaponica 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, and black rice flour. Different milling methods also produce different types of rice flour. Wet-milled rice flour 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 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 and hangwa.
Southeast Asia
In the Philippines, rice flour is not traditionally prepared dry. Rather it is made by first soaking uncooked glutinous rice overnight then grinding the results into a rich and smooth viscous rice dough known as galapóng. It is the basis for numerous types of native rice cakes and desserts in native Filipino cuisine. Depending on the dish, coconut milk, 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 is also used in the Central American dish pupusas as a substitute to regular flour.
Uses
Culinary
Rice flour can be used to make confections like rice cakes, macaroons 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.
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 employed by growers of edible mushrooms, as it is a very simple and low-cost method of growing mushrooms.
