2-Ingredient Rice Flour Recipe (2024)

FAQs

How to make rice flour? ›

Step 1: Place 1 to 2 cups of uncooked rice in your blender, coffee grinder or food processor. Smaller amounts will let the blade work more efficiently and grind the rice better. Step 2: Cover the blender and grind the rice until it's a fine powder consistency.

You'll need uncooked rice (either white or brown), a blender, a coffee grinder or food processor. A good rule of thumb to follow is that 1 cup of rice yields about 1 ¹⁄₂ cups of rice flour.

Also, because rice flour absorbs more moisture, according to www.foodsubs.com, more liquid may need to be added to the recipe. If you don't add more liquid, the site recommends substituting only 7/8 cup (14 tablespoons) of rice flour for each cup of all-purpose flour.

Put the lid on your blender and turn it on to its highest setting. Simply blend the rice for about 1 to 2 minutes, or until it's turned into a fine powder and has a mostly uniform consistency. If your blender stars to feel hot, turn it off and let it cool down for several minutes before blending more rice.

Rice flour is simply ground rice. Nothing else. Differences between rice flours depend on what kind of rice is featured: Regular rice flour can be ground from long-, medium-, or short-grain rice (what's enjoyed daily in grain bowls and on rice plates).

OK, here's the rule of thumb for rice, 1 cup of uncooked rice makes 2 cups of cooked rice, so if you want 1 cup of cooked rice, use 1/2 cup uncooked rice. Use double the liquid, meaning for every cup of uncooked rice you need 2 cups of water or whatever liquid you are using.

To replace one cup of rice flour, use one cup of plain flour and use it in the same way as you would use rice flour. If you're using all-purpose flour as a thickening agent, you'll need to make a slurry in the same way you would with cornstarch.

2 cups of uncooked rice equals 6 cups of cooked rice.

The ratio of uncooked to cooked rice is 1:3.

Glutinous rice flour, aka sweet rice flour, doesn't contain any gluten (confusing, we know.) It can create a gummy texture, so it's typically used to create chewy items like mochi or as a binder for pastry items. Rice flour makes an excellent substitute for all-purpose flour, depending on what you're making.

Yes, just rinse the rice, drain, pat dry completely with a cloth. Spread and dry completely until the grains become crunchy. Then powder this to flour in a blender or coffee grinder.

Can I use rice flour instead of all-purpose flour for frying? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Just put grains of rice into the mixer-grinder jar(make sure it is not wet) and give it a nice 4–5 rounds o lowest speed and it's ready. just take out all the flour and sieve it before storing/using as some pieces might be still left. you can store it in an airtight container or even use it immediately.

Mix 2 tablespoons of rice flour with 1 teaspoon of turmeric powder. Add enough water or rose water to form a thick paste. Apply the paste to your face, focusing on areas with unwanted hair. Leave the mask on for 15-20 minutes until it dries completely.

What is the difference between ground rice and rice flour? Ground rice is coarse and is usually boiled into a pudding, whereas rice flour is finer and usually made into rice bread. The coarser texture of the ground rice makes it more suitable for boiling, whereas rice flour would go a bit too sticky and clumpy.

Remember that rice flour does not rise as well as gluten-containing flours, so you may need to add extra leavening agents or use a smaller pan size.

All-purpose flour

To replace one cup of rice flour, use one cup of plain flour and use it in the same way as you would use rice flour. If you're using all-purpose flour as a thickening agent, you'll need to make a slurry in the same way you would with cornstarch.

Rice flour may not rise as readily as wheat flour, so you may need to add more leavening agents (like baking powder) or use a smaller pan size. Add a little vinegar or ascorbic acid to yeast bread made with rice flour to help it rise - 1 teaspoon vinegar per 4 cups flour or 14 teaspoons ascorbic acid.