rice powder

Rice powder is a finely ground flour produced from milled rice grains, most commonly from white or glutinous (sticky) rice varieties. The production process involves cleaning, drying, and grinding rice to a fine, talc-like consistency. White rice powder is made from polished white rice with the bran and germ removed, while glutinous rice powder, also called sweet rice flour or mochiko, is derived from short-grain glutinous varieties. Brown rice powder, made from whole grain brown rice, retains more nutritional density and fiber. The powder has a mild, slightly sweet flavor and a powdery texture that readily absorbs liquids, making it essential in many Asian and gluten-free cuisines.

Rice powder serves multiple functions across Asian cuisines, particularly in East and Southeast Asian cooking. It is used as a thickening agent in soups and sauces, a binding ingredient in meatballs and dumplings, and a coating for fried foods. Glutinous rice powder is essential for making mochi, rice cakes, dumplings (tangyuan), and desserts, where its starch provides a chewy, elastic texture. In Indian cuisine, rice powder is used in batter for dosas and idlis, while in Thai and Vietnamese cooking it appears in desserts and as a thickener. Rice powder also serves as a gluten-free flour substitute in baking, though its lack of gluten affects dough elasticity and structure.