Polished rice, with the hulls removed and the raw rice ground very finely, becomes rice flour. It can be made from either white rice or brown rice. Rice flour has a similar texture to cornflour and can be used as a thickening agent, mixed with a little water, milk, or stock according to the recipe, and added while the dish is still hot and still cooking. It is a particularly good substitute for people who are intolerant of wheat.
In Asia, it is widely used for making rice papers and the dough for dumplings. It is often used to make sticky Asian cakes and sweets. Rice flour can be combined with wheat flour to make bread, but this produces a crumbly loaf.
Glutinous rice flour is a separate product and is usually labelled rice powder. It is made from finely ground glutinous rice, or "sweet rice" and is principally starch, plus a small amount of protein. The starch is waxy and makes an excellent gel.
Store in an airtight container in a cool, dry place.
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