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Grain Products - Rice

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Grains > Grain Products > Grain Products - Rice

Rice Products

Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the grain has been ground into flour are not described since they are so numerous.

Rice Flakes

Rice flakes are produced from rice that has been parboiled and then rolled, flattened, and dried. The flakes come in different thicknesses depending on the pressure used in the flattening process. The flakes are able to absorb a large volume of liquid when used in various dishes so they absorb flavors well. They are very popular in Asian cooking, but in Western countries they are more often used commercially in the production of cereals and rice snacks. Rice flakes are found in many Asian markets and specialty shops.

Parboiled Rice

Parboiled rice is a type of rice that has been processed by soaking and steaming under pressure and then drying to harden and thicken the starch in the grain. This process creates stiffer rice kernels that are extra fluffy, do not stick together, and retain more of the original nutrients than regular varieties of white rice.

Instant Rice

Instant rice refers to rice that has been processed, pre-cooked, and dried to make it shelf stable. Since instant rice is pre-cooked, it requires only a few minutes of cooking time to rehydrate the grains. Nutrients are added to the rice kernels to replace the nutrients that are lost during processing.

Enriched Rice

Enriched rice refers to white rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed. Despite replacing some of the vitamins and protein, enriched rice is not as nutritious as whole grain brown rice. When preparing enriched rice, the added nutrients can be preserved by not rinsing the rice either before or after cooking. It is also beneficial to not cook the rice in large quantities of water, but to use only enough water that will be readily absorbed.

Puffed Rice

Puffed rice is produced from rice grains that are heated to a high temperature and placed under extreme pressure. When the pressure is quickly reduced, the grains expand to a volume that is several times larger than their original size. Puffed rice is used for ready-to-eat cereals and commercially prepared rice cakes.

Rice Flour

Rice flour is produced from uncooked rice that has been ground into a powder ranging from course to very fine. It can be used successfully in some baked goods, such as cakes, cookies, and dumplings, but because it contains no gluten, it is not suitable for baking yeast breads unless it is combined with wheat flour.

White Rice Flour

Brown Rice Flour

Rice Bran

The outer layers of the rice grain are known as the bran, which are removed during processing. The bran is used as an ingredient in the production of cereals, food mixes, and vitamin concentrates. It is loaded with fiber, which is beneficial to digestion. Rice bran is available in many health food stores.

Rice Cereal

Rice is used to produce a variety of ready-to-eat breakfast cereals. When processed into t cereal, the rice may be in the form of puffed rice, rice flakes, rice crisp, or rice biscuits. Cooked cereals are made with whole grain or granulated rice kernels. Cereals made from rice are also used as an ingredient in other dishes, such as desserts and puddings.

Rice Cakes

Commercially prepared rice cakes are made with puffed rice formed into a cake. The cakes are round, flat, and crispy, but they are not particularly flavorful. In order to provide a more tasty and appealing product, commercially prepared rice cakes and are often flavored with ingredients such as cheese, caramel, or cinnamon. Rice cakes are served as a snack or low-fat appetizer.

Rice Noodles

Rice noodles are made with rice flour and water and have a mild subtle flavor and a chewy texture. They are available in various sizes and shapes, ranging from the very fine, brittle vermicelli to noodles that are 1/4 inch in width, similar to fettuccine. Rice noodles are deep-fat fried into crispy strands and used to complement salads or they can be presoaked and boiled to become a main ingredient for a noodle dish. They can also be used to add body for soups and stir-fried dishes. Rice noodles can be found in Asian markets and supermarkets and are also called "Asian noodles".

Rice Paper

Rice paper is a very thin edible paper made from rice flour and water. Rice paper is semi-transparent and very brittle so it must be soaked in water to soften it before it can be used. It is often used as a food wrap for enclosing a variety of ingredients. The papers are generally available in round shapes that vary in size from approximately 6 to 14 inches and they can be found in Asian markets and larger food stores.

Boil-in-Bag Rice

Boil-in-bag rice is a rice product marketed as a convenience food in which parboiled rice is sealed in a bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked for the length of time called for on the package instructions. There are a series of small holes in the bag so that the rice is able to absorb the necessary quantity of water. The bag is then cut open and the rice can be served.

Prepared Rice Mixes

Commercially prepared rice mixes are a popular and convenient method for producing a rice dish using a few easy steps. The product usually includes a packet of powdered ingredients that is used to add flavor to the rice. Prepared rice mixes are flavorful and provide convenience to the busy cook.

Rice Milk

Rice milk is a liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour. As a non-dairy product, it can be used as a milk alternative for those who are lactose intolerant. It can also be used simply as a beverage, a flavoring agent, or an ingredient for various recipes. Rice milk is also known as amazake, a thick fermented liquid served commonly in Japan.

Rice Cheese

A cheese substitute made from rice, a small amount of milk protein (casein), food oils, and seasonings. It is marketed as a lactose free alternative to common milk-based cheeses. It is produced in flavors similar to traditional cheese, such as cheddar and mozzarella, but it also has a distinctive rice flavor. It has many of the same characteristics of traditional cheese, such as a smooth texture, a similar appearance, and characteristics that allow it to be melted, sliced, and shredded in a similar manner to other cheeses.

Cheddar Rice Cheese and Mozzarella Rice Cheese

Rice Cream

A rice product similar to marshmallow cream. Rice cream is made from rice syrups, natural gums, and flavoring and is gluten free. Rice cream can be used the same as marshmallow cream when preparing sweets and baked goods.

Rice Wine

Rice wine is a sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces. It may also be referred to as sake.

Sake

Sake is a Japanese wine, which is made from fermented rice and does not require aging. It has a slightly sweet taste and is a popular alcoholic beverage served warm in Japan, but is also used frequently in cooking as an ingredient or for marinating foods.

Rice Vinegar

Rice vinegar is made from rice wine, which is available in several varieties. White rice vinegar is available sweetened or unsweetened and has a very light flavor, which makes it a good choice for vinaigrettes. It is also popular in Japanese and Chinese cooking. Black rice vinegar has a more pronounced flavor than white rice vinegar, but it is still relatively mild. It is popular as a condiment or for use in soups. Red rice vinegar has a much spicier flavor than other rice vinegars and it is often used as a flavoring agent or a dipping sauce.

Rice Syrup

Rice syrup is a grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose, and glucose. As the rice grain is boiled and the liquid removed, the remaining meal is processed into a syrup.

Containing only half the sweetness of common sugar, rice syrup provides a mildly sweet butterscotch flavor for cookies, cakes, granola, pies, and puddings. When used in baking, rice syrup will generally create crisp baked goods with a harder texture. Some varieties of rice syrup are gluten free, using only rice, water and enzymes for the production of the syrup.

Rice syrup should be kept in a cool, dry area where will keep for up to a year. It can be used as a substitute for white or brown sugar. Varieties of rice syrup include brown rice syrup, rice bran syrup, and rice malt. Rice syrup may also be referred to as rice honey.

Rice Syrup and Rice Malt Syrup

Rice Bran Oil

Rice bran oil is a type of edible oil produced from the rice bran that is removed from the grain during processing. When used as a cooking oil, it is considered to be a very healthy alternative due to the high levels of vitamins, minerals, amino acids, essential fatty acids, and antioxidants. Rice bran oil has a somewhat nutty flavor that enhances the taste of foods when used in processing or preparing snack foods, fried foods, and crackers.

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