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Also Known as
Chawal ka atta
Rice flour is made by grinding rice into a fine powder. It is generally made from polished broken rice and is therefore usually whiter than wheat or rye flour; it is usually ground more finely also. Rice flour can be made from short and long grained rice. Flour made from long grain rice is used to make a soft, light bread and other baked goods. Depending on the variety of flour used, the consistency of the foods may range from very light and soft to somewhat gritty in texture. You can even grind rice into coarse flour for making upma and certain sweet or savoury snacks.
How to select
• Rice flour is easily available at any grocery store.
• Alternatively you can also clean and dry rice, and get it ground at a flour mill. Just check on the quality of the rice used.
• Flour should be white in colour and free flowing.
• It is available in fine, medium or coarse grades for different uses.
• As rice does not contain gluten, products such as noodles, pastries and sweets made with rice flour are ideal for those when gluten allergies.
• Rice flour, however, cannot however be used in baking.
• It is used as a binder and thickener in various dishes, and as a coating for frying and roasting.
• Rice flour is used to make batters, dough, crepes, pancakes, sauces, puddings and some desserts.
• Khichu is a dish prepared by boiling rice flour with cumin, salt and green chillies, and then topping with a little oil and red chilli powder. This famous Gujarati dish is best for growing kids and aged people.
How to Store
• Rice flour keeps for long if stored in an airtight container in a cool, dry place.
• You can store it for longer in the refrigerator, but ensure a tightly sealed packing to avoid the flour absorbing odours and flavours from surrounding items.
• Low fat, low salt, no cholesterol!
• A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D and calcium.
• Being low in fibre, it is extremely soothing to the digestive system.