Ground Rice

This is rice that has been coarsely milled, producing a creamy-white powder that has a similar consistency to semolina. It is used in a similar way to flour, and may be used to enrich pastry, cakes and biscuits.

Long-grained rice produces a flour that is best used for making a soft, light bread and other baked goods, whilst short-grained rice produces a stickier flour that is best used to thicken sauces, puddings and some desserts. However, if too much flour is used, the food may become chewy or gritty.