Welcome to My Store - Aurora Market Consume Healthy Food For Healthy Life !!! Organic Red & White Rice Flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. 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. Rice flour is a staple food in Southeast Asia, Japan and southern India according to "The New York Times." During the milling process, grinding flour is one way to make use of any damaged or broken grains. Production of this flour may include both white or brown rice, each works well for commercial products or home baking. While various types of rice flour are popular internationally. Brown/Red rice contains a higher level of B vitamins. The primary difference between brown and white rice is the husk, during milling, removing the husk produces white rice. However, the husk of Red/brown rice is left intact, making it a good selection when considering fiber, vitamins and nutrients such as calcium and zinc. Uses:Culinary Rice flour can be used to make confections like rice cakes, macaroons and some types of buns due to the texture and flavor it lends to the finished products. It is also used for dusting confections in a manner similar to powdered sugar. East AsiaIn Japan, cooked glutinous rice flour mochigomeko (mochiko) is used to create mochi or as a thickener for sauces. Uncooked glutinous rice flour shiratamako is often used to produce confectioneries. The non-glutinous rice flour jōshinko is primarily used for creating confectioneries. In Korea, rice flour made from different rice varieties and with different milling methods are used for different types of tteok (rice cakes) and hangwa (confections). Glutinous rice flour chapssal-garu is used for making chapssal-tteok (glutinous rice cakes), gochujang (chili paste), as well as rice glue for kimchi. Non-glutinous rice flour can also be used to make porridge- or gruel-like dishes such as beombeok, juk, mieum, and dangsu. Southeast AsiaIn the Philippines, glutinous rice dough galapóng is the basis for numerous types of native rice cakes and desserts (kakanin). Depending on the dish, coconut milk (gata), wood ash lye, and various other ingredients may be added to the galapóng. The galapóng can be prepared baked, steamed, boiled, or fried, resulting in dishes like puto or bibingka. South AsiaIn South India, rice flour is used for dishes like dosa, puttu, golibaje (mangalore bajji) and kori rotti. It is also mixed with wheat, millet, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food. Rice flour is used to make bhakari in the Konkan region. In Bangladesh, rice flour is a regular ingredient. In Bengali and Assamese cuisine, It is used in making roti and desserts such as sandesh and pitha (Rice cakes or pancakes which are sometimes steamed, deep fried or pan fried and served along with grated coconut, sesame seeds, jaggery and chashni). It is also used in making Kheer (a common South Asian dessert). In Sri Lanka, it's used in making many household food products. It is used in making food products such as pittu, appa (hoppers), indi appa (string hoppers) and sweets such as kewum, kokis, athirasa and many more. Also it can be used in making bread and other bakery products. In Nepal, Newars use rice flour to make yomari and chataamari. Sel roti is another popular rice flour based food commonly eaten in Nepal and in the Sikkim and Darjeeling regions of India. Sel roti is known as Shinghal in Kumaon. OtherRice flour is also used in the Central American dish pupusas as a substitute to regular flour. Non-culinary CosmeticsRice flour is used in the cosmetics industry. Mushroom cultivationBrown rice flour can be combined with vermiculite 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.While various types of rice flour are popular internationally.