Search

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

A snack food created with rice products in order to produce a chip that provides an alternative flavor and option to other varieties of chips.

White translucent, slightly curved, thin tubes that are approximately 1 inch long. Rice macaroni is made from rice flour.

Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.

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.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture....

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.