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id="toc-Types_and_names-sublist" class="vector-toc-list"> <li id="toc-By_rice" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#By_rice"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.1</span> <span>By rice</span> </div> </a> <ul id="toc-By_rice-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-By_milling_methods" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#By_milling_methods"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.2</span> <span>By milling methods</span> </div> </a> <ul id="toc-By_milling_methods-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Uses</span> </div> </a> <button aria-controls="toc-Uses-sublist" class="cdx-button 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<span>Southeast Asia</span> </div> </a> <ul id="toc-Southeast_Asia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-South_Asia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#South_Asia"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1.3</span> <span>South Asia</span> </div> </a> <ul id="toc-South_Asia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Central_America" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Central_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1.4</span> <span>Central America</span> </div> </a> <ul id="toc-Central_America-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Non-culinary" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Non-culinary"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Non-culinary</span> </div> </a> <ul id="toc-Non-culinary-sublist" class="vector-toc-list"> <li id="toc-Cosmetics" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Cosmetics"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2.1</span> <span>Cosmetics</span> </div> </a> <ul id="toc-Cosmetics-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Mushroom_cultivation" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Mushroom_cultivation"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2.2</span> <span>Mushroom cultivation</span> </div> </a> <ul id="toc-Mushroom_cultivation-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span 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Available in 39 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-39" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">39 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%AF%D9%82%D9%8A%D9%82_%D8%A7%D9%84%D8%A3%D8%B1%D8%B2" title="دقيق الأرز – Arabic" lang="ar" hreflang="ar" data-title="دقيق الأرز" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-as mw-list-item"><a href="https://as.wikipedia.org/wiki/%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A6%BE%E0%A6%97%E0%A7%81%E0%A6%A1%E0%A6%BC%E0%A6%BF" title="পিঠাগুড়ি – Assamese" lang="as" hreflang="as" data-title="পিঠাগুড়ি" data-language-autonym="অসমীয়া" data-language-local-name="Assamese" class="interlanguage-link-target"><span>অসমীয়া</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Fari%C3%B1a_d%27arroz" title="Fariña d'arroz – Asturian" lang="ast" hreflang="ast" data-title="Fariña d'arroz" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%9A%E0%A6%BE%E0%A6%B2%E0%A7%87%E0%A6%B0_%E0%A6%97%E0%A7%81%E0%A6%A1%E0%A6%BC%E0%A6%BE" title="চালের গুড়া – Bangla" lang="bn" hreflang="bn" data-title="চালের গুড়া" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Farina_d%27arr%C3%B2s" title="Farina d'arròs – Catalan" lang="ca" hreflang="ca" data-title="Farina d'arròs" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Rismel" title="Rismel – Danish" lang="da" hreflang="da" data-title="Rismel" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Reismehl" title="Reismehl – German" lang="de" hreflang="de" data-title="Reismehl" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Riisijahu" title="Riisijahu – Estonian" lang="et" hreflang="et" data-title="Riisijahu" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Harina_de_arroz" title="Harina de arroz – Spanish" lang="es" hreflang="es" data-title="Harina de arroz" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Rizfaruno" title="Rizfaruno – Esperanto" lang="eo" hreflang="eo" data-title="Rizfaruno" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Arroz-irin" title="Arroz-irin – Basque" lang="eu" hreflang="eu" data-title="Arroz-irin" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%A2%D8%B1%D8%AF_%D8%A8%D8%B1%D9%86%D8%AC" title="آرد برنج – Persian" lang="fa" hreflang="fa" data-title="آرد برنج" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Farine_de_riz" title="Farine de riz – French" lang="fr" hreflang="fr" data-title="Farine de riz" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%8C%80%EA%B0%80%EB%A3%A8" title="쌀가루 – Korean" lang="ko" hreflang="ko" data-title="쌀가루" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B2%D6%80%D5%B6%D5%B1%D5%AB_%D5%A1%D5%AC%D5%B5%D5%B8%D6%82%D6%80" title="Բրնձի ալյուր – Armenian" lang="hy" hreflang="hy" data-title="Բրնձի ալյուր" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Tepung_beras" title="Tepung beras – Indonesian" lang="id" hreflang="id" data-title="Tepung beras" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Hr%C3%ADsmj%C3%B6l" title="Hrísmjöl – Icelandic" lang="is" hreflang="is" data-title="Hrísmjöl" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Farina_di_riso" title="Farina di riso – Italian" lang="it" hreflang="it" data-title="Farina di riso" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Glepung_beras" title="Glepung beras – Javanese" lang="jv" hreflang="jv" data-title="Glepung beras" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Rizsliszt" title="Rizsliszt – Hungarian" lang="hu" hreflang="hu" data-title="Rizsliszt" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%9E%D1%80%D0%B8%D0%B7%D0%BE%D0%B2%D0%BE_%D0%B1%D1%80%D0%B0%D1%88%D0%BD%D0%BE" title="Оризово брашно – Macedonian" lang="mk" hreflang="mk" data-title="Оризово брашно" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA%E0%B5%8A%E0%B4%9F%E0%B4%BF" title="അരിപ്പൊടി – Malayalam" lang="ml" hreflang="ml" data-title="അരിപ്പൊടി" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target"><span>മലയാളം</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Tepung_beras" title="Tepung beras – Malay" lang="ms" hreflang="ms" data-title="Tepung beras" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-min mw-list-item"><a href="https://min.wikipedia.org/wiki/Tapuang_bareh" title="Tapuang bareh – Minangkabau" lang="min" hreflang="min" data-title="Tapuang bareh" data-language-autonym="Minangkabau" data-language-local-name="Minangkabau" class="interlanguage-link-target"><span>Minangkabau</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Rijstmeel" title="Rijstmeel – Dutch" lang="nl" hreflang="nl" data-title="Rijstmeel" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E7%B1%B3%E7%B2%89" title="米粉 – Japanese" lang="ja" hreflang="ja" data-title="米粉" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/M%C4%85ka_ry%C5%BCowa" title="Mąka ryżowa – Polish" lang="pl" hreflang="pl" data-title="Mąka ryżowa" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A0%D0%B8%D1%81%D0%BE%D0%B2%D0%B0%D1%8F_%D0%BC%D1%83%D0%BA%D0%B0" title="Рисовая мука – Russian" lang="ru" hreflang="ru" data-title="Рисовая мука" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sa mw-list-item"><a href="https://sa.wikipedia.org/wiki/%E0%A4%A4%E0%A4%A3%E0%A5%8D%E0%A4%A1%E0%A5%81%E0%A4%B2%E0%A4%AA%E0%A4%BF%E0%A4%B7%E0%A5%8D%E0%A4%9F%E0%A4%AE%E0%A5%8D" title="तण्डुलपिष्टम् – Sanskrit" lang="sa" hreflang="sa" data-title="तण्डुलपिष्टम्" data-language-autonym="संस्कृतम्" data-language-local-name="Sanskrit" class="interlanguage-link-target"><span>संस्कृतम्</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Rice_flour" title="Rice flour – Simple English" lang="en-simple" hreflang="en-simple" data-title="Rice flour" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Riisijauho" title="Riisijauho – Finnish" lang="fi" hreflang="fi" data-title="Riisijauho" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%85%E0%AE%B0%E0%AE%BF%E0%AE%9A%E0%AE%BF_%E0%AE%AE%E0%AE%BE%E0%AE%B5%E0%AF%81" title="அரிசி மாவு – Tamil" lang="ta" hreflang="ta" data-title="அரிசி மாவு" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%81%E0%B8%9B%E0%B9%89%E0%B8%87%E0%B8%82%E0%B9%89%E0%B8%B2%E0%B8%A7%E0%B9%80%E0%B8%88%E0%B9%89%E0%B8%B2" title="แป้งข้าวเจ้า – Thai" lang="th" hreflang="th" data-title="แป้งข้าวเจ้า" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Pirin%C3%A7_unu" title="Pirinç unu – Turkish" lang="tr" hreflang="tr" data-title="Pirinç unu" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A0%D0%B8%D1%81%D0%BE%D0%B2%D0%B5_%D0%B1%D0%BE%D1%80%D0%BE%D1%88%D0%BD%D0%BE" title="Рисове борошно – Ukrainian" lang="uk" hreflang="uk" data-title="Рисове борошно" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/B%E1%BB%99t_g%E1%BA%A1o" title="Bột gạo – Vietnamese" lang="vi" hreflang="vi" data-title="Bột gạo" 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class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Flours made from finely milled rice</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This article <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Rice_flour" title="Special:EditPage/Rice flour">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Rice+flour%22">"Rice flour"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Rice+flour%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Rice+flour%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Rice+flour%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Rice+flour%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Rice+flour%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">August 2023</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Two_kinds_of_rice_flour.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/19/Two_kinds_of_rice_flour.jpg/250px-Two_kinds_of_rice_flour.jpg" decoding="async" width="220" height="230" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/19/Two_kinds_of_rice_flour.jpg/330px-Two_kinds_of_rice_flour.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/19/Two_kinds_of_rice_flour.jpg/500px-Two_kinds_of_rice_flour.jpg 2x" data-file-width="750" data-file-height="785" /></a><figcaption>Rice flour and <a href="/wiki/Glutinous_rice_flour" class="mw-redirect" title="Glutinous rice flour">glutinous rice flour</a></figcaption></figure> <p><b>Rice flour</b> (also <b>rice powder</b>) is a form of <a href="/wiki/Flour" title="Flour">flour</a> made from finely milled <a href="/wiki/Rice" title="Rice">rice</a>. It is distinct from <a href="/wiki/Rice_starch" class="mw-redirect" title="Rice starch">rice starch</a>, which is usually produced by <a href="/wiki/Steeping" title="Steeping">steeping</a> rice in <a href="/wiki/Lye" title="Lye">lye</a>. 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. </p><p>Rice flour may be made from either <a href="/wiki/White_rice" title="White rice">white rice</a>, <a href="/wiki/Brown_rice" title="Brown rice">brown rice</a> or <a href="/wiki/Glutinous_rice" title="Glutinous rice">glutinous rice</a>. To make the flour, the <a href="/wiki/Rice_hulls" class="mw-redirect" title="Rice hulls">husk of rice</a> or paddy is removed and raw rice is obtained, which is then ground to flour. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Types_and_names">Types and names</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=1" title="Edit section: Types and names"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Rice_flour_2.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Rice_flour_2.jpg/220px-Rice_flour_2.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Rice_flour_2.jpg/330px-Rice_flour_2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/51/Rice_flour_2.jpg/440px-Rice_flour_2.jpg 2x" data-file-width="700" data-file-height="525" /></a><figcaption>Wet-milled rice flour</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:1097Foods_Bread_Cuisine_of_Bulacan_01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5e/1097Foods_Bread_Cuisine_of_Bulacan_01.jpg/250px-1097Foods_Bread_Cuisine_of_Bulacan_01.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5e/1097Foods_Bread_Cuisine_of_Bulacan_01.jpg/330px-1097Foods_Bread_Cuisine_of_Bulacan_01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5e/1097Foods_Bread_Cuisine_of_Bulacan_01.jpg/500px-1097Foods_Bread_Cuisine_of_Bulacan_01.jpg 2x" data-file-width="4608" data-file-height="3456" /></a><figcaption><i><a href="/wiki/Galap%C3%B3ng" class="mw-redirect" title="Galapóng">Galapóng</a></i> being baked into <i><a href="/wiki/Bibingka" title="Bibingka">bibingka</a></i></figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="By_rice">By rice</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=2" title="Edit section: By rice"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Rice flour can be made from <a href="/wiki/Indica_rice" class="mw-redirect" title="Indica rice">indica</a>, <a href="/wiki/Japonica_rice" title="Japonica rice">japonica</a>, and <a href="/wiki/Wild_rice" title="Wild rice">wild rice</a> varieties. Usually, rice flour (<a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh">米粉</span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">mǐfěn</span></i>, <a href="/wiki/Japanese_language" title="Japanese language">Japanese</a>: <span lang="ja">米粉</span>, <small><a href="/wiki/Romanization_of_Japanese" title="Romanization of Japanese">romanized</a>: </small><span title="Japanese-language romanization"><i lang="ja-Latn">komeko</i></span>, <a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">쌀가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">ssal-garu</i></span>, <a href="/wiki/Vietnamese_language" title="Vietnamese language">Vietnamese</a>: <i lang="vi">bột gạo</i>, <a href="/wiki/Thai_language" title="Thai language">Thai</a>: <span lang="th">แป้งข้าวเจ้า</span>, <small><a href="/wiki/Romanization_of_Thai" title="Romanization of Thai">romanized</a>: </small><span title="Thai-language romanization"><i lang="th-Latn">paeng khao chao</i></span>, <a href="/wiki/Lao_language" title="Lao language">Lao</a>: <span lang="lo">ແປ້ງເຂົ້າຈ້າວ</span>, <small><a href="/wiki/Romanization_of_Lao" title="Romanization of Lao">romanized</a>: </small><span title="Lao-language romanization"><i lang="lo-Latn">pèng khao chao</i></span>, <a href="/wiki/Khmer_language" title="Khmer language">Khmer</a>: <span lang="km">ម្សៅអង្ករ</span>, <small><a href="/wiki/Romanization_of_Khmer" title="Romanization of Khmer">romanized</a>: </small><span title="Khmer-language romanization"><i lang="km-Latn">msau ângkâ</i></span>, <a href="/wiki/Burmese_language" title="Burmese language">Burmese</a>: <span lang="my">ဆန်မှုန့်</span>, <small><a href="/wiki/Romanization_of_Burmese" title="Romanization of Burmese">romanized</a>: </small><span title="Burmese-language romanization"><i lang="my-Latn">hcan hmun</i></span>, <a href="/wiki/Malay_language" title="Malay language">Malay</a>: <i lang="ms">tepung beras</i>, <a href="/wiki/Turkish_language" title="Turkish language">Turkish</a>: <i lang="tr">pirinç</i>) refers to flour made from non-glutinous <a href="/wiki/White_rice" title="White rice">white rice</a>. </p><p>When made with <a href="/wiki/Glutinous_rice" title="Glutinous rice">glutinous rice</a> (or <a href="/wiki/Sweet_rice" class="mw-redirect" title="Sweet rice">sweet rice</a>),<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> it is called glutinous rice flour or sweet rice flour (<a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh">糯米粉</span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">nuòmǐ fěn</span></i>, <a href="/wiki/Japanese_language" title="Japanese language">Japanese</a>: <a href="/w/index.php?title=%E7%99%BD%E7%8E%89%E7%B2%89&action=edit&redlink=1" class="new" title="白玉粉 (page does not exist)">白玉粉</a><sup class="noprint" style="font-style: normal;"> [<a href="https://ja.wikipedia.org/wiki/%E7%99%BD%E7%8E%89%E7%B2%89" class="extiw" title="ja:白玉粉">ja</a>]</sup>; <a href="/wiki/Romanization_of_Japanese" title="Romanization of Japanese">romanized</a>: <i>shiratamako</i>, <a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">찹쌀가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">chapssal-garu</i></span>).<sup id="cite_ref-hosking_2-0" class="reference"><a href="#cite_note-hosking-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> In Japan, the glutinous rice flour produced from ground cooked glutinous rice, used to make <a href="/wiki/Mochi" title="Mochi">mochi</a>, is called <i>mochigomeko</i> (<a href="/wiki/Japanese_language" title="Japanese language">Japanese</a>: <span lang="ja">もち米粉</span>, or <i>mochiko</i> for short).<sup id="cite_ref-jc_3-0" class="reference"><a href="#cite_note-jc-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> In comparison to the glutinous rice flour, non-glutinous rice flour (<a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh">粘米粉</span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">zhānmǐ fěn</span></i>, <a href="/wiki/Japanese_language" title="Japanese language">Japanese</a>: <a href="/w/index.php?title=%E4%B8%8A%E6%96%B0%E7%B2%89&action=edit&redlink=1" class="new" title="上新粉 (page does not exist)">上新粉</a><sup class="noprint" style="font-style: normal;"> [<a href="https://ja.wikipedia.org/wiki/%E4%B8%8A%E6%96%B0%E7%B2%89" class="extiw" title="ja:上新粉">ja</a>]</sup>; <a href="/wiki/Romanization_of_Japanese" title="Romanization of Japanese">romanized</a>: <i>jōshinko</i>, <a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">멥쌀가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">mepssal-garu</i></span>) can be specified as so.<sup id="cite_ref-jc_3-1" class="reference"><a href="#cite_note-jc-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>When made with <a href="/wiki/Brown_rice" title="Brown rice">brown rice</a> with only the inedible outer hull removed, it is called brown rice flour (<a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh">糙米粉</span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">cāomǐ fěn</span></i>, <a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">현미가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">hyeonmi-garu</i></span>). Flour made from <a href="/wiki/Black_rice" title="Black rice">black</a>, <a href="/wiki/Red_rice" title="Red rice">red</a>, and green rice are each called as black rice flour (<a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">흑미가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">heungmi-garu</i></span>), red rice flour (<a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">홍미가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">hongmi-garu</i></span>), green rice flour (<a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">녹미가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">nongmi-garu</i></span>). In comparison to brown rice flour, white rice flour (<a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh">白米粉</span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">báimǐ fěn</span></i>, <a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">백미가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">baengmi-garu</i></span>) can be specified as so. </p> <div class="mw-heading mw-heading3"><h3 id="By_milling_methods">By milling methods</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=3" title="Edit section: By milling methods"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Different milling methods also produce different types of rice flour. Rice flour can be dry-milled from dry rice grains, or wet-milled from rice grains that were soaked in water prior to milling.<sup id="cite_ref-:0_4-0" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Usually, "rice flour" refers to dry-milled rice flour (<a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">건식 쌀가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">geonsik ssal-garu</i></span>), which can be stored on a shelf. In <a href="/wiki/Korea" title="Korea">Korea</a>, wet-milled rice flour (<a href="/wiki/Korean_language" title="Korean language">Korean</a>: <span lang="ko">습식 쌀가루</span>, <small><a href="/wiki/Romanization_of_Korean" title="Romanization of Korean">romanized</a>: </small><span title="Korean-language romanization"><i lang="ko-Latn">seupsik ssal-garu</i></span>) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted.<sup id="cite_ref-:0_4-1" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Like moderately moist sand, wet-milled rice flour forms an easily breakable lump when squeezed with hand. It is usually stored in freezer. In the <a href="/wiki/Philippines" title="Philippines">Philippines</a>, rice flour is not traditionally prepared dry. Rather it is made by first soaking uncooked <a href="/wiki/Glutinous_rice" title="Glutinous rice">glutinous rice</a> 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 <span title="Tagalog-language text"><i lang="tl"><a href="/wiki/Galap%C3%B3ng" class="mw-redirect" title="Galapóng">galapóng</a></i></span>. </p> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=4" title="Edit section: Uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Mitarashi_dango_by_yomi955_in_Kyoto.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Mitarashi_dango_by_yomi955_in_Kyoto.jpg/250px-Mitarashi_dango_by_yomi955_in_Kyoto.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Mitarashi_dango_by_yomi955_in_Kyoto.jpg/330px-Mitarashi_dango_by_yomi955_in_Kyoto.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/de/Mitarashi_dango_by_yomi955_in_Kyoto.jpg/500px-Mitarashi_dango_by_yomi955_in_Kyoto.jpg 2x" data-file-width="800" data-file-height="600" /></a><figcaption>Japanese <i><a href="/wiki/Dango" title="Dango">mitarashi dango</a></i>, a sweet dumpling</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Culinary">Culinary</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=5" title="Edit section: Culinary"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Jian_dui_in_London_(Chinatown).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/27/Jian_dui_in_London_%28Chinatown%29.jpg/250px-Jian_dui_in_London_%28Chinatown%29.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/27/Jian_dui_in_London_%28Chinatown%29.jpg/330px-Jian_dui_in_London_%28Chinatown%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/27/Jian_dui_in_London_%28Chinatown%29.jpg/500px-Jian_dui_in_London_%28Chinatown%29.jpg 2x" data-file-width="3968" data-file-height="2976" /></a><figcaption>Chinese <i><a href="/wiki/Jian_dui" title="Jian dui">jian dui</a></i>, fried balls of rice flour and sesame</figcaption></figure> <p>Rice flour can be used to make <a href="/wiki/Confections" class="mw-redirect" title="Confections">confections</a> like <a href="/wiki/Rice_cakes" class="mw-redirect" title="Rice cakes">rice cakes</a>, <a href="/wiki/Macaroon" title="Macaroon">macaroons</a> and some types of <a href="/wiki/Buns" class="mw-redirect" title="Buns">buns</a> 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.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="East_Asia">East Asia</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=6" title="Edit section: East Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In <a href="/wiki/Chinese_cuisine" title="Chinese cuisine">China</a>, rice flour is used to made foods like <i><a href="/wiki/Jian_dui" title="Jian dui">jian dui</a></i>, <i><a href="/wiki/Tangyuan_(food)" title="Tangyuan (food)">tangyuan</a></i>, <i><a href="/wiki/Nian_gao" title="Nian gao">nian gao</a></i>, <i><a href="/wiki/Qingtuan" title="Qingtuan">qingtuan</a></i>, and <i><a href="/wiki/Yuanxiao" title="Yuanxiao">yuanxiao</a></i>. </p><p>In <a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japan</a>, cooked glutinous rice flour, called <i>mochigomeko</i> (or <i>mochiko</i> for short) is used to create <a href="/wiki/Mochi" title="Mochi">mochi</a>, <a href="/wiki/Dango" title="Dango">dango</a> or as a thickener for sauces.<sup id="cite_ref-hosking_2-1" class="reference"><a href="#cite_note-hosking-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-jc_3-2" class="reference"><a href="#cite_note-jc-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Uncooked glutinous rice flour <i>shiratamako</i> is often used to produce confectioneries.<sup id="cite_ref-jc_3-3" class="reference"><a href="#cite_note-jc-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The non-glutinous rice flour <i>jōshinko</i> is primarily used for creating <a href="/wiki/Confectioneries" class="mw-redirect" title="Confectioneries">confectioneries</a>.<sup id="cite_ref-jc_3-4" class="reference"><a href="#cite_note-jc-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Korean_cuisine" title="Korean cuisine">Korea</a>, rice flour made from different rice varieties and with different milling methods are used for different types of <i><a href="/wiki/Tteok" title="Tteok">tteok</a></i> (rice cakes) and <i><a href="/wiki/Hangwa" title="Hangwa">hangwa</a></i> (confections). <a href="/wiki/Glutinous_rice_flour" class="mw-redirect" title="Glutinous rice flour">Glutinous rice flour</a> <i>chapssal-garu</i> is used for making <i><a href="/wiki/Chapssal-tteok" title="Chapssal-tteok">chapssal-tteok</a></i> (glutinous rice cakes), <a href="/wiki/Gochujang" title="Gochujang">gochujang</a> (chili paste), as well as <a href="/wiki/Rice_glue" title="Rice glue">rice glue</a> for <a href="/wiki/Kimchi" title="Kimchi">kimchi</a>. Non-glutinous rice flour can also be used to make porridge- or gruel-like dishes such as <span title="Korean-language romanization"><i lang="ko-Latn">beombeok</i></span>, <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Juk_(food)" class="mw-redirect" title="Juk (food)">juk</a></i></span>, <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Mieum_(food)" title="Mieum (food)">mieum</a></i></span>, and <span title="Korean-language romanization"><i lang="ko-Latn">dangsu</i></span>. </p> <div class="mw-heading mw-heading4"><h4 id="Southeast_Asia">Southeast Asia</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=7" title="Edit section: Southeast Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Khanom_tom.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Khanom_tom.JPG/250px-Khanom_tom.JPG" decoding="async" width="220" height="263" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Khanom_tom.JPG/330px-Khanom_tom.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Khanom_tom.JPG/500px-Khanom_tom.JPG 2x" data-file-width="1605" data-file-height="1920" /></a><figcaption>Thai <i><a href="/wiki/Khanom_tom" class="mw-redirect" title="Khanom tom">khanom tom</a></i></figcaption></figure> <p>In the <a href="/wiki/Filipino_cuisine" title="Filipino cuisine">Philippines</a>, glutinous rice dough <i><a href="/wiki/Galap%C3%B3ng" class="mw-redirect" title="Galapóng">galapóng</a></i> is the basis for numerous types of native rice cakes and desserts (<i><a href="/wiki/Kakanin" class="mw-redirect" title="Kakanin">kakanin</a></i>). Depending on the dish, <a href="/wiki/Coconut_milk" title="Coconut milk">coconut milk</a> (<i>gata</i>), wood ash <a href="/wiki/Lye" title="Lye">lye</a>, and various other ingredients may be added to the <i>galapóng</i>. The <i>galapóng</i> can be prepared baked, steamed, boiled, or fried, resulting in dishes like <i><a href="/wiki/Puto_(food)" title="Puto (food)">puto</a></i> or <i><a href="/wiki/Bibingka" title="Bibingka">bibingka</a></i>.<sup id="cite_ref-Besa_6-0" class="reference"><a href="#cite_note-Besa-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="South_Asia">South Asia</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=8" title="Edit section: South Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Nepali_Sel_Roti_and_Khabjey.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/61/Nepali_Sel_Roti_and_Khabjey.JPG/220px-Nepali_Sel_Roti_and_Khabjey.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/61/Nepali_Sel_Roti_and_Khabjey.JPG/330px-Nepali_Sel_Roti_and_Khabjey.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/61/Nepali_Sel_Roti_and_Khabjey.JPG/440px-Nepali_Sel_Roti_and_Khabjey.JPG 2x" data-file-width="3264" data-file-height="2448" /></a><figcaption>Nepalese <i><a href="/wiki/Sel_roti" title="Sel roti">sel roti</a></i></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Naan_Berenji_16.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/Naan_Berenji_16.jpg/250px-Naan_Berenji_16.jpg" decoding="async" width="220" height="149" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/Naan_Berenji_16.jpg/330px-Naan_Berenji_16.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/21/Naan_Berenji_16.jpg/500px-Naan_Berenji_16.jpg 2x" data-file-width="1050" data-file-height="709" /></a><figcaption>Persian <i><a href="/wiki/Nan-e_berenji" title="Nan-e berenji">nan-e berenji</a></i></figcaption></figure> <p>In <a href="/wiki/South_Indian_cuisine" title="South Indian cuisine">South India</a>, rice flour is used for dishes like <a href="/wiki/Dosa_(food)" title="Dosa (food)">dosa</a>, <a href="/wiki/Puttu" title="Puttu">puttu</a>, Chakkuli<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> golibaje (<a href="/wiki/Mangalore_bajji" title="Mangalore bajji">mangalore bajji</a>) and <a href="/wiki/Kori_rotti" title="Kori rotti">kori rotti</a>. It is also mixed with <a href="/wiki/Wheat" title="Wheat">wheat</a>, <a href="/wiki/Millet" title="Millet">millet</a>, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (November 2021)">citation needed</span></a></i>]</sup>. Rice flour is used to make <a href="/wiki/Bhakri" title="Bhakri">bhakari</a> in the <a href="/wiki/Konkan" title="Konkan">Konkan</a> region in western India. </p><p>In <a href="/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladesh</a>, rice flour is a regular ingredient. In <a href="/wiki/Bengali_cuisine" title="Bengali cuisine">Bengali</a> and <a href="/wiki/Assamese_cuisine" title="Assamese cuisine">Assamese cuisine</a> of eastern India, it is used in making <a href="/wiki/Roti" title="Roti">roti</a> and desserts such as <a href="/wiki/Sandesh_(confectionery)" title="Sandesh (confectionery)">sandesh</a> and <a href="/wiki/Pitha" title="Pitha">pitha</a> (rice cakes or pancakes which are sometimes steamed, deep fried or pan fried and served along with grated coconut, sesame seeds, jaggery and <a href="/wiki/Chashni" title="Chashni">chashni</a>). It is also used in making <a href="/wiki/Kheer" title="Kheer">Kheer</a> (a common dessert in Indian subcontinent). </p><p>In <a href="/wiki/Sri_Lankan_cuisine" title="Sri Lankan cuisine">Sri Lanka</a>, it is used in making many household food products. It is used in making food products such as <a href="/wiki/Puttu" title="Puttu">pittu</a>, appa (hoppers), <a href="/wiki/Idiyappam" title="Idiyappam">indi appa</a> (string hoppers) and sweets such as <span title="Tamil-language romanization"><span style="font-style: normal" lang="ta-Latn">kewum</span></span>, <a href="/wiki/Kokis" title="Kokis">kokis</a>, <a href="/wiki/Adhirasam" title="Adhirasam">athirasa</a> and many more. Also it can be used in making bread and other bakery products. </p><p>In <a href="/wiki/Nepal" title="Nepal">Nepal</a>, <a href="/wiki/Newar_people" title="Newar people">Newars</a> use rice flour to make <a href="/wiki/Yomari" title="Yomari">yomari</a> and <a href="/wiki/Chataamari" title="Chataamari">chataamari</a>. <a href="/wiki/Sel_roti" title="Sel roti">Sel roti</a> is another popular rice flour based food commonly eaten in Nepal and in the <a href="/wiki/Sikkim" title="Sikkim">Sikkim</a> and <a href="/wiki/Darjeeling" title="Darjeeling">Darjeeling</a> regions of <a href="/wiki/India" title="India">India</a>. Sel roti is known as Shinghal in <a href="/wiki/Kumaon_division" title="Kumaon division">Kumaon</a>. </p> <div class="mw-heading mw-heading4"><h4 id="Central_America">Central America</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=9" title="Edit section: Central America"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Rice flour is also used in the <a href="/wiki/Central_American" class="mw-redirect" title="Central American">Central American</a> dish <i><a href="/wiki/Pupusas" class="mw-redirect" title="Pupusas">pupusas</a></i> as a substitute for regular flour. </p> <div class="mw-heading mw-heading3"><h3 id="Non-culinary">Non-culinary</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=10" title="Edit section: Non-culinary"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Cheret,_Jules_-_La_Diaphane_(pl_121).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Cheret%2C_Jules_-_La_Diaphane_%28pl_121%29.jpg/250px-Cheret%2C_Jules_-_La_Diaphane_%28pl_121%29.jpg" decoding="async" width="170" height="249" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Cheret%2C_Jules_-_La_Diaphane_%28pl_121%29.jpg/255px-Cheret%2C_Jules_-_La_Diaphane_%28pl_121%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/d/d5/Cheret%2C_Jules_-_La_Diaphane_%28pl_121%29.jpg 2x" data-file-width="273" data-file-height="400" /></a><figcaption><i>La Diaphane</i>, <i><a href="/w/index.php?title=Poudre_de_riz&action=edit&redlink=1" class="new" title="Poudre de riz (page does not exist)">Poudre de riz</a><sup class="noprint" style="font-style: normal;"> [<a href="https://fr.wikipedia.org/wiki/Poudre_de_riz" class="extiw" title="fr:Poudre de riz">fr</a>]</sup></i>, rice flour used as a cosmetic, endorsed by <a href="/wiki/Sarah_Bernhardt" title="Sarah Bernhardt">Sarah Bernhardt</a></figcaption></figure> <div class="mw-heading mw-heading4"><h4 id="Cosmetics">Cosmetics</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=11" title="Edit section: Cosmetics"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Rice flour is used in the <a href="/wiki/Cosmetics" title="Cosmetics">cosmetics</a> industry. </p> <div class="mw-heading mw-heading4"><h4 id="Mushroom_cultivation">Mushroom cultivation</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=12" title="Edit section: Mushroom cultivation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Brown rice flour can be combined with <a href="/wiki/Vermiculite" title="Vermiculite">vermiculite</a> 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.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="Fun facts but verification would be better (June 2021)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Rice_flour&action=edit&section=13" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFAlden1996" class="citation web cs1">Alden, Lori (1996). <a rel="nofollow" class="external text" href="http://www.foodsubs.com/Rice.html#glutinous%20rice">"Cook's Thesaurus: Rice"</a>. Lori Allen<span class="reference-accessdate">. Retrieved <span class="nowrap">2006-03-02</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Cook%27s+Thesaurus%3A+Rice&rft.pub=Lori+Allen&rft.date=1996&rft.aulast=Alden&rft.aufirst=Lori&rft_id=http%3A%2F%2Fwww.foodsubs.com%2FRice.html%23glutinous%2520rice&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARice+flour" class="Z3988"></span></span> </li> <li id="cite_note-hosking-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-hosking_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-hosking_2-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHosking1997" class="citation book cs1">Hosking, Richard (1997). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=1avA7zEYCQ0C&pg=PA191"><i>A Dictionary of Japanese Food</i></a>. Tuttle Publishing. p. 191. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780804820424" title="Special:BookSources/9780804820424"><bdi>9780804820424</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">29 January</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+Dictionary+of+Japanese+Food&rft.pages=191&rft.pub=Tuttle+Publishing&rft.date=1997&rft.isbn=9780804820424&rft.aulast=Hosking&rft.aufirst=Richard&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D1avA7zEYCQ0C%26pg%3DPA191&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARice+flour" class="Z3988"></span></span> </li> <li id="cite_note-jc-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-jc_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-jc_3-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-jc_3-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-jc_3-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-jc_3-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF辻静雄2006" class="citation book cs1">辻静雄 (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=fby2Er0seMMC&pg=PA70"><i>Japanese Cooking: A Simple Art</i></a>. Kodansha International. p. 70. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9784770030498" title="Special:BookSources/9784770030498"><bdi>9784770030498</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">29 January</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Japanese+Cooking%3A+A+Simple+Art&rft.pages=70&rft.pub=Kodansha+International&rft.date=2006&rft.isbn=9784770030498&rft.au=%E8%BE%BB%E9%9D%99%E9%9B%84&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dfby2Er0seMMC%26pg%3DPA70&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARice+flour" class="Z3988"></span></span> </li> <li id="cite_note-:0-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_4-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFLeeLeeKimKim1993" class="citation journal cs1">Lee, Sang-Hyo; Lee, Hyun-Yu; Kim, Kil-Hwan; Kim, Young-In (1993). 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Bennion (1997). <i>The Technology of Cake Making</i>. Springer. p. 15.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Technology+of+Cake+Making&rft.pages=15&rft.pub=Springer&rft.date=1997&rft.au=E.B.+Bennion&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARice+flour" class="Z3988"></span></span> </li> <li id="cite_note-Besa-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-Besa_6-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFAmy_Besa_&_Romy_Dorotan2014" class="citation book cs1">Amy Besa & Romy Dorotan (2014). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=He-RBQAAQBAJ&q=Arroz+caldo"><i>Memories of Philippine Kitchens</i></a>. Abrams. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781613128084" title="Special:BookSources/9781613128084"><bdi>9781613128084</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Memories+of+Philippine+Kitchens&rft.pub=Abrams&rft.date=2014&rft.isbn=9781613128084&rft.au=Amy+Besa+%26+Romy+Dorotan&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DHe-RBQAAQBAJ%26q%3DArroz%2Bcaldo&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARice+flour" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://udupi-recipes.com/2017/10/easy-chakkuli-recipe-using-ready-flour.html">"easy chakkuli recipe using ready flour"</a>. Udupi Recipes. 17 October 2017<span class="reference-accessdate">. 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