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Types of Rice and Their Special Features: You Should Know These

With more than 100,000 varieties of rice worldwide, it’s easy to lose track. What are the differences and where do the different varieties come from? And what about the life cycle assessment of rice?

Types of rice: This is how they are roughly differentiated

Rice is the basic food source for more than half of the world’s population. The grain with the Latin generic name “Oryza” has been cultivated in Asia for thousands of years. So it is hardly surprising that countless different varieties exist today.

Roughly two or three main groups are distinguished:
Long Grain Rice: Long, narrow grains of rice that do not stick after cooking.
Short Grain Rice: Shorter, thicker grains that result in very sticky rice.
Medium grain rice can be mentioned as a third possible subspecies. In terms of the length of the rice grains, this lies between long-grain and short-grain rice.
Rice can also be classified according to the degree of processing:

Brown rice (also brown rice or whole grain rice): Apart from removing the husk, the rice was not processed further here. It therefore contains significantly more vitamins, fiber and trace elements than conventional rice. Brown rice is the healthiest option.
White Rice: Here the silver skin has been removed and the grains polished. Although the rice has a longer shelf life, most of the important nutrients are lost.
Parboiled rice: In the parboiling process, the nutrients are pressed from the silver skin into the interior of the rice grains. Some of the vitamins are retained even after polishing; However, the rice no longer has any fiber.

Rice-growing regions: where does our rice come from?

Rice plants grow in tropical and subtropical areas. Above all Southeast Asian countries like China, India or Indonesia are important rice suppliers. According to the Food and Agriculture Organization (FAO), over 90 percent of the world’s rice harvest comes from the Asia-Pacific region.

But rice is also grown today in Europe, Australia and parts of North and South America. For example, the Arborio rice used for risotto comes from Italy, but there are also cultivation areas in Portugal, France and Spain.

The most important types of rice at a glance

wild rice
Strictly speaking, wild rice, with its typically dark grains, does not belong to the rice genus, but to the “water rice” genus. The grains of the sweet grasses contain many valuable nutrients and are grown in the USA.
long grain rice
Basmati rice is an aromatic long grain rice and is grown in the Himalayan region. It is mainly used in oriental cuisine.
Thanks to its intense aroma, jasmine rice is also called “fragrant rice”. The slightly sticky long grain rice comes from Thailand, but is also grown in Vietnam and Italy.
Patna is a grainy and firm long grain rice from India. The grains remain very al dente after cooking.
Medium and short grain rice
Risotto rice combines various medium-grain varieties with a high percentage of starch, which gives the dish its typical creamy consistency. Typical varieties are Arborio, Carnaroli or Vialone, all grown in Italy.
Japanese rice (or rice pudding) is a very sticky short-grain rice from Japan. There it is also used for hearty dishes. The grains are particularly soft, short and rounded.
Bomba rice is a Spanish short-grain rice with a slightly firmer and grainier consistency due to the lower starch content. It is typically used for paella.
Sushi rice is a particularly sticky rice from Japan with a high starch content. There are several varieties that are considered sushi rice.
Mochi rice is an extremely sticky rice from Japan that is mainly used to prepare desserts (e.g. rice cakes). Today, mochi rice is also grown in the United States.
Brown brown rice grows in Southeast Asia and includes different varieties. It is richer in nutrients and more resilient to cultivation than conventional rice, but also more expensive.
Black brown rice is wholegrain rice with a nutty taste. Originally from China, it is now also cultivated in Europe (Italy and France).

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Rice Diet: How Useful is The Diet Really?

How does a rice diet work? And how useful is it? We explain how you can lose weight with rice and what the risks are behind this slimming diet.

Rice Diet: How it works

For the rice diet, you should use whole grain or wild rice instead of white rice, which contains many calories but few vitamins. This is how the principle of the rice diet works:
You should consume 60 grams of rice per meal. The diet is divided into three phases.
In the first week you vary your rice dishes with applesauce, salad or apple pieces.
Fruit and vegetables are also allowed from the second week.
From the beginning of the third week, fish and lean meat can also be part of your diet. (But beware: for the sake of the environment, when it comes to meat and fish, less is more.)
In addition to this strict variant of the rice diet, a looser form is also conceivable, in which you can eat your rice together with fruit and vegetables right from the start.
What both forms of diet have in common, however, is that they avoid salt, sugar and high-fat foods.
Drink as much water and herbal teas as possible.

These nutrients are contained in rice

We have compiled the most important nutrients contained in rice:
Magnesium and Potassium: These nutrients are important for the muscles. They also strengthen bones and teeth.
Iron: is important for oxygen transport and strengthens the immune system.
Zinc: strengthens the immune system and ensures problem-free wound healing.
Overview of the nutritional values ​​for 100 g of uncooked brown rice:
Calories: 352 kcal
Carbohydrates: 72.3 g
of which sugar: 0.3 g
Protein: 7.4 g
Fat: 3.0g
Fiber: 3.0 g

Why does rice help you lose weight?

The basic idea of ​​the rice diet: You don’t lose body fat. The high water-binding capacity of the grain means that excess water is flushed out of the body. The grain and potassium contained in whole grain rice in particular support the effect. The weight loss is noticeable after a very short time.

How useful is the rice diet?

Nevertheless, the diet carries some risks: Deficiency symptoms can occur because you only consume a few nutrients and vitamins. In addition, you only consume a small amount of protein, which can have a negative effect on the protein-dependent metabolic processes in the body. Last but not least, a rice diet can quickly become monotonous.

You should also be aware that rice mainly comes from Asia and therefore travels a long distance. A few types of rice are also grown in Europe. When buying your rice, pay attention to the country of origin of the respective rice variety.

The strict form of the rice diet is generally not recommended. If at all, you should only do them for a very short period of time. For a more moderate diet, it is important to ensure a varied diet with many different types of fruit and vegetables.

In order to do something for your figure in the long term, it is worth paying attention to a balanced diet and sufficient exercise instead. In this way, you can keep your desired weight for a long time and you don’t have to worry about any risks.

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Food

Wild Rice: Characteristics and Peculiarities of The Dark Rice Variety

Wild rice is also called “water rice” – and that is a first indication that it is not real rice. However, the sweet grass seeds, which are considered a delicacy, also have a downside. You can find out more here.

Wild rice: fruits instead of grains

Wild rice grains look like rice, they are cooked like rice, and the name suggests that they are a wild form of rice. But botanically, wild rice is not a “real” rice variety. In contrast to normal rice (Oryza genus), which is cultivated on fields and terraces, wild rice (Zizanie genus) grows on the banks of rivers, lakes and ponds. That is why it is also called “water rice”.

Wild rice is a genus of plants in the grass family. While rice plants produce cereal grains, with wild rice we eat the fruits of some sweet grasses, which can be prepared like conventional grain rice.

Demand from Europe is displacing tradition

Wild rice originally comes from North America and East China. Wild rice has played an important role in the diet of the Chippewa, a North American indigenous people, for thousands of years. They still harvest it in the traditional way: in late summer, canoes go into the shallow water where the wild rice grasses grow. The stalks are pulled into the boat with sticks and tapped lightly, causing the fruit to fall to the bottom of the canoe. If the stalks snap back again, more fruit will fall into the water. These ensure the existence of the grasses, because they provide the basis for the next harvest.

The paddy rice is now also exported to Europe, where it is marketed as a delicacy. Growing demand has led to higher-yielding hybrid varieties being grown extensively on aquatic plantations in North America. There are also efforts to achieve a higher crop yield with a wild rice variety where the fruit no longer falls out. These industrially bred varieties have little to do with the original wild rice. In addition, the traditional cultivation and harvesting methods of the Chippewa cannot keep up with these new methods, which is why the indigenous group has to fear a loss of income.

Taste and preparation of wild rice

Immediately after harvesting, wild rice still has a water content of 40 percent and the fruits are initially green-brown. They only get their typical dark color after they have been dried and roasted. The grains are then dehulled, i.e. freed from the outer shell. Wild rice is still whole grain rice because it is not husked or milled. Its dark appearance makes it visually easy to confuse with black rice, but the latter is a real rice variety.

In terms of taste, wild rice offers a smoky, nutty aroma that is significantly heartier than the relatively neutral taste of white rice.

Here are a few tips for preparation:
Wild rice swells a lot. To cook it, you need about three to four times the amount of liquid. Salt is added at the end.
Cooking time is up to 50 minutes, or until about half the seeds have popped open.
In mixtures with other types of rice, broken seeds are often used, reducing their cooking time to that of regular rice. It only takes about half an hour to prepare.

Nutritional values ​​of wild rice at a glance

The nutritional values ​​for 100 grams of wild rice are as follows:
Energy: 385 kcal
Egg white: 14.73 g
Fat: 1.08g
Carbohydrates: 74.90 g
A comparison with other types of rice shows that wild rice has slightly more calories than types of rice such as jasmine rice (350 kcal per 100 grams) or basmati rice (354 kcal per 100 grams), but also provides up to twice as much protein. Parboiled rice, for example, only has 7.3 grams of protein.

In addition, wild rice contains many antioxidants, as well as some minerals, including iron and phosphorus.

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Black Rice: Peculiarities and Nutritional Values of The “Forbidden” Type of Rice

Black rice is a rarity among rice varieties – not only because it is also called “forbidden rice”. Here you can learn more about black rice and what makes it so special.

Black rice has been cultivated in China for centuries. There it is also known as “Forbidden Rice”. In the past, its cultivation was so complex and delicate that for a long time only the emperor was allowed to enjoy it.

Black Rice: Origin and Cultivation

In addition to China, the main growing areas for black rice are Thailand, Vietnam and Indonesia. But black rice is now also being cultivated in Europe: Black Venere rice or Venus rice grows in the Italian Piedmont region. This is a cross between Chinese black rice and a native Italian variety adapted to the European climate. Black rice grows even closer in the Austrian Burgenland – even in organic quality.

Black rice is often confused with wild rice or paddy rice, which is also black. But wild rice is a different plant species. Botanically, wild rice is an aquatic grass species and belongs to the genus Zizania, while black rice belongs to the genus Oryza.

Taste and Appearance of Black Rice

There are slight color gradations among the black rice varieties:
Vietnamese black rice has a slightly red shimmer.
Indonesian black rice has a brown tinge.
Chinese black rice is the only one that is truly black.
Black rice is always whole grain rice. Because it gets its extraordinary color from a natural pigmentation of the outer grain layers. The plant pigments anthocyanins, which give plants an intensive red, violet or blue color, are responsible for this. If you peeled the rice, it would be white. It is usually commercially available as brown rice. That means it has been dehulled, but not sanded or peeled.

In terms of taste, the black rice offers a mixture of nut and cereal aromas. Black rice is quite aromatic in taste and still has a crunchy bite after cooking. In Asia it is often used in the sticky rice variant for desserts, for example for rice pudding made from black rice with mango. You can also use black rice as a side dish for stir-fries or as a filling for hollowed and baked butternut squash.

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Cooking Tips

Parboiled Rice: Specifics and its Advantages and Disadvantages

Parboiled rice is considered a healthy alternative to white rice. But what exactly is parboiled rice? How is it made and what are its pros and cons?

How is parboiled rice different from white rice?

Parboiled rice and white rice are both derived from unpolished brown rice. Brown rice may also be known to you by the names whole grain rice or brown rice. White and parboiled rice differ from brown rice in that they are hulled before sale.

However, the majority of the vitamins and minerals of the rice grain are found in the silver skin of the husk. To ensure that these are not lost when the rice is peeled, the German-British inventor Erich Huzenlaub developed the parboiling process at the beginning of the 20th century.

In the parboiling process, the still raw and unpeeled rice is soaked. The vitamins and minerals are then pressed from the husk into the rice grain with the help of steam under high pressure. The rice is then dried and, like white rice, peeled and polished.

The parboiling process turns the rice slightly yellowish. In addition, the starch contained in the rice grains gelatinizes, making the parboiled rice grainier and less sticky than white rice.

What Are the Benefits of Parboiled Rice?

Parboiled rice is considered to be more nutritionally valuable than white rice because about 80 percent of the vitamins and minerals contained in the silver skin are pressed into the interior of the rice grain during the parboiling process.

In addition, parboiled rice is easier to handle than white rice. You don’t need to wash or soak it before cooking. In addition, parboiled rice forgives too long a cooking time or too much water. Parboiled rice makes it easy to cook fluffy rice with a good bite and without much effort.

In addition, the parboiling process can upgrade low-quality rice. For example, the parboiling process is increasingly being used in African countries in order to be able to sell the inferior rice production there. African consumers often prefer rice imported from abroad because it has fewer breakages and does not stick as much when cooked. The parboiling process gelatinizes the starch grains in the rice, which means that the individual rice grains no longer clump together.

Disadvantages of Parboiled Rice

Only brown rice contains 100 percent of the nutrients in the rice grain. From a nutritional point of view, you should always choose brown rice over parboiled rice. Another benefit of brown rice is the fiber in the husk it contains, which is peeled away in parboiled rice.

In addition, the rice aroma changes as a result of the parboiling process. American researchers discovered that the typical slightly nutty taste is due to the gelatinization of the starch granules during the parboiling process. The more aggressively the vitamins and minerals were pressed into the interior of the rice grain, the more the test persons perceived the typical taste of parboiled rice. Whether you see this as an advantage or disadvantage depends on your personal taste.

You should not prepare creamy dishes such as rice pudding or risotto with parboiled rice, as the starch contained in the grain of rice has already gelatinized and can no longer escape into the cooking water. Parboiled rice also takes longer to cook than white rice.

In the parboiling process, high water vapor pressure must be generated in order to force the nutrients into the rice grain. Therefore, the method consumes a lot of energy. White and brown rice are more environmentally friendly from an ecological point of view.

Tip: For the sake of the environment, always choose rice grown in Europe over rice grown in Southeast Asia. Shorter transport routes protect the environment. Also make sure that your rice comes from a certified organic farm. This is because they do not use any synthetic pesticides during cultivation.

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Food

Rice Germ Oil: Application and Effect in The Kitchen, Cosmetics and More

Rice germ oil is still relatively unknown in this country. The sustainably produced oil can be used in a variety of ways in the kitchen and cosmetics.

How is rice germ oil obtained?

Rice germ oil is obtained from rice bran. Rice bran is the seed coat, embryo and pericarp of the rice grain. The rice bran is the part of the rice grain that is husked away in the production of white rice. By processing the rice bran into rice germ oil, the actual waste product can still be recycled.

Depending on the rice variety, rice bran contains between 16 and 32 percent oil, which can be either pressed or solvent extracted. It is important for the production of high-quality rice bran oil that the oil manufacturer processes the rice bran as quickly as possible after it has been husked.

Rice bran naturally contains fat-splitting enzymes, lipases. Lipases release individual fatty acids that give the oil a rancid taste. To prevent this, the rice bran is briefly heated to 130 degrees Celsius to deactivate the fat-splitting enzymes. Not only do enzymes decompose at this temperature, vitamins are also lost.

What are the ingredients of rice germ oil?

Native rice germ oil is rarely found commercially because it has a very distinctive smell. Refined rice germ oil, on the other hand, is almost odorless with a slightly yellowish hue. In the course of refining, the oil manufacturer removes the unwanted free fatty acids from the rice germ oil.

But ingredients that are said to have a positive health effect are also lost in the process. For example, refined rice germ oil has less than five percent of its original gamma-oryzanol content. As an antioxidant, gamma-oryzanol protects the body from free radicals and is used to improve blood lipid levels due to its cholesterol-lowering effect. The proportion of vitamin E also decreases in the course of oil refining.

The composition of rice germ oil is similar to that of argan oil. The dominant fatty acids are oleic acid, linoleic acid and palmitic acid. All of these fatty acids are saturated and monounsaturated fatty acids. Rice germ oil has only a small proportion of oxidation-prone polyunsaturated fatty acids, so it can be kept for up to twelve months.

Where is rice germ oil used?

The cosmetics industry often uses rice germ oil in sunscreens and skin protection creams. For this purpose, the refined rice germ oil is again enriched with the y-oryzanols lost during refining. These protect the skin from the sun by absorbing UVA and UVB rays. The likewise high proportion of phytosterols ensures that rice germ oil is also effective against skin irritation and itching. Rice germ oil can also be used to make soft soaps with a creamy foam.

You can also use rice germ oil in the kitchen as frying oil. Because it’s refined, it can be heated to high temperatures, so you can use it to sear and deep-fry food. Rice germ oil is relatively tasteless and is therefore particularly suitable for the production of mayonnaise.

From a sustainability point of view, rice germ oil is recommended because it is a recycled waste product. In order to avoid long transport routes, you should make sure that the rice used was grown in Europe and processed into oil there. Despite everything, domestic oils such as rapeseed oil remain better than rice germ oil.

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Are Rice Cakes Healthy? What You Need to Know

That rice cakes are healthy is an accepted fact. You can find out here why the popular snack is still not harmless to health.

Rice waffles are considered healthy and low in calories: A waffle contains just between 20 and 40 kilocalories. According to the list of ingredients, rice cakes often contain relatively few ingredients and usually no questionable additives.

The crispy snack is also popular as a snack for children. But according to several studies by Öko-Test, the popular waffles are not harmless to health.

Rice cakes as a healthy snack?

Arsenic is found in all rice products. However, the contamination is particularly high in rice cakes. In order to produce the supposedly healthy rice cakes, the producers have to extract the moisture from the rice grains by heating them up. This increases the concentration of the pollutant. Research is still being carried out into other reasons for the high arsenic content in rice cakes.

According to the Federal Institute for Risk Assessment (BfR), inorganic arsenic is classified as a carcinogenic substance. In addition, even small amounts can damage the nerves, skin and blood vessels, as well as cardiovascular diseases and have a negative impact on development. The BfR is therefore of the opinion that foods should contain as little arsenic as possible.

Other pollutants: acrylamide, mineral oils & Co.

The second factor challenging rice cakes as a healthy snack is acrylamide. According to scientific studies, this substance is also suspected of increasing the risk of cancer. However, the exact connection has not yet been clearly clarified.

Acrylamide is formed when carbohydrate-rich foods are heated to high temperatures, such as when baking rice cakes. As a result, however, it is also found in many other baked, roasted or fried products, e.g. in chips or fries.

There is no fixed limit for the daily intake of acrylamide. The consumer center recommends consuming as little as possible. Children are considered to be particularly at risk. Because of their lower weight, the acrylamide concentration in their body rises faster.

Healthy despite rice cakes? You should note that

The investigations of the BfR showed that we ingest relatively high amounts of inorganic arsenic through rice products. This is particularly dangerous for children, who are even more sensitive to pollutants.

Nevertheless, the BfR recommends consuming rice in moderation as part of a balanced diet and alternating it with other types of grain. Appropriate amounts of (low-emission) rice cakes can also be part of a healthy diet.

Especially people suffering from celiac disease often consume large amounts of rice and rice products. In this case, you should also regularly include other gluten-free grains such as buckwheat, corn or millet in your diet. To avoid arsenic in rice cakes, you can also use alternatives such as spelled and corn cakes.

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Cooking Tips

Cooking Brown Rice: How it Works and Why it is so Healthy

If you want to cook brown rice, you have several options. We will introduce you to two variants – a particularly quick and a particularly healthy way of cooking brown rice.

Brown rice is so healthy

Basmati rice, long grain rice, parboiled rice, black rice, wild rice: there are many different varieties and types of rice. Brown rice is popular because it is largely untreated and still has the outer layers of the rice grain. Brown rice therefore contains more minerals and trace elements than white rice – but it also takes longer to cook. We explain how to cook brown rice properly.

Cook brown rice – soak, wash, cook

If you want to cook rice, you basically have two options: the swelling method and the water method. The soaking method is particularly energy- and water-saving, but has one major disadvantage: In addition to the valuable micronutrients, pollutants also remain in the rice. This is a problem with brown rice because it is usually particularly heavily contaminated with arsenic, as reported by the Federal Office for Risk Assessment (BfR). Arsenic is a metalloid that is carcinogenic to humans. You can find more information about arsenic, its occurrence and its effects in our article on the subject.

We therefore recommend that you soak the brown rice beforehand, wash it and cook it with a higher water-to-rice ratio. In this way you can reduce the arsenic content by up to 80 percent.

Cooking brown rice – this is how the preparation works:
Soak the brown rice in water overnight. The rice should be covered with water about two centimeters high.
The next day, rinse the rice until the wastewater runs clear.
Then put the brown rice in a saucepan with five times the amount of water. In other words, there are five cups of water for every cup of rice.
Bring the water to a boil on the highest setting. Once the water is boiling, turn the heat down to low and let the brown rice simmer, with the lid on, for about 20 minutes.
Remove the pot from the stove and let the rice sit in the covered pot for another ten minutes.
The brown rice is ready. At this point you can loosen the rice grains with a fork and add a pinch of salt. But be careful: very hot steam escapes when you open the pot.

Cooking brown rice using the quick swelling method

With the swelling method, you only add enough water to the rice so that it completely absorbs the water when cooking. Therefore, the source method is particularly water and energy-saving. However, the arsenic contained in the rice is not flushed out with this method of preparation. If you have enough time, you should still soak the brown rice first to reduce the arsenic content.

Cooking brown rice using the swelling method:
Optional: Soak the brown rice in plenty of water overnight.
Rinse the rice with clear water until the waste water is no longer cloudy.
Put twice the amount of brown rice in a saucepan: for every cup of rice, add two cups of water.
Bring the water to a boil on the highest setting. Once the water is boiling, switch to a low setting. With the lid on, let the rice gently simmer for about 20 minutes.
Remove the covered pot from the heat and let the rice sit for another 10 minutes.
At the end you can fluff up the brown rice with a fork and add a pinch of salt.
By the way: If you have cooked too much rice, you can heat up the rest of the rice the next day. Alternatively, you can freeze the cooked rice and preserve it for a long time.

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Cauliflower Rice: Quick Low-Carb Rice Substitute

Cauliflower rice is a tasty, low-carb substitute for rice. We present you a simple and quick recipe for cauliflower rice.

Cauliflower rice is a good substitute for rice if you’re keen on a low-carb diet. But cauliflower rice is not only a good rice alternative for calorie-conscious people: regional and seasonal vegetables such as cauliflower are the basis of a balanced diet.

Ingredients for Cauliflower Rice

Cauliflower – also known as cauliflower, cauliflower or Italian cabbage – is a cultivar of cabbage. The vegetable with the small florets originally comes from Asia, but has been cultivated throughout Europe for many centuries.

You need these ingredients for 2 servings of cauliflower rice:
1 small cauliflower
1 tbsp olive or coconut oil
Salt
pepper
1 tbsp chopped herbs

To prepare cauliflower rice, you need a food processor or a kitchen grater and a frying pan.

Preparation time: 5 minutes
Cooking time: 8-10 minutes

Use ingredients with an organic seal for the cauliflower rice: they are free of synthetic pesticides and come from sustainable agriculture. You should also use regional products whenever possible. Regionally grown vegetables have shorter transport routes and are therefore better for your personal CO2 footprint.

How to prepare cauliflower rice

Preparing cauliflower rice is very simple:

Remove the leaves and cut the cabbage into small florets.
Wash the cauliflower florets carefully.
Use a food processor to chop the cabbage florets into rice-sized pieces. Alternatively, you can finely grate the cauliflower with a kitchen grater.
Heat the oil in a pan.
Fry the cauliflower rice at medium temperature until cooked through. This takes about five to seven minutes.
Season the cauliflower rice with salt, pepper and chopped herbs.
Attention: It is important that you only add the salt at the very end. The salt would cause the cauliflower to drain and steam in its own liquid instead of frying.

Serve the cauliflower rice with protein-rich main courses such as

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Rice Flour: Nutritional Values, Uses and How to Make Yourself

Rice flour is a gluten-free type of flour that you can use for cooking and baking. In this article you will find out what you should consider when using it and how you can make your own rice flour.

Rice flour: properties and uses

When making rice flour, machines grind raw rice grains into a fine flour. If polished rice is ground, you get a snow-white flour. Brown rice flour, on the other hand, is made from whole grain rice. Since the shell is preserved here, this flour is richer in minerals and vitamins.

Rice flour is often used as a binding agent in Asian dishes, especially for sauces and desserts

Rice flour is only suitable to a limited extent as a substitute for wheat flour. It is not suitable for fluffy pastries such as muffins, biscuit bases etc. Since the flour lacks gluten, the dough would not rise in the oven. However, you can use rice flour for flat pastries like flatbread.

If you want to bake gluten-free bread, it is advisable to combine rice flour with other gluten-free flours. So wheat flour cannot be replaced 1:1 with Asian flour. It is therefore best to consciously use gluten-free recipes when baking.

How healthy is rice flour?

According to the Federal Institute for Risk Assessment (BfR), rice and rice products contain relatively high levels of inorganic arsenic compounds. These are considered carcinogenic. The BfR therefore recommends consuming rice in moderation and alternating it with other types of grain as part of a balanced diet. Parents in particular should take this into account when feeding small children.

Also make sure to buy organic rice flour. So you can be sure that farmers did not use synthetic pesticides during cultivation.

How to make your own rice flour

You can easily make rice flour yourself. It is up to you which type of rice you want to use. Usually rice flour consists of long grain rice. A grain mill is best suited for the production. However, since rice is softer than wheat, the grinder should be able to grind very finely. Otherwise the grains will be too large and the flour will become crumbly.

If you don’t have a grain mill, you can also grind rice flour in a stand mixer. Be careful not to add too many grains of rice to the blender at once. Otherwise, less powerful devices in particular can quickly become clogged. Therefore, only add one to two cups of grains of rice to the blender at a time. Then, on high, grind the grains into a fine flour.

Alternatively, you can grind rice in the coffee grinder. Slowly add the rice to the mill, spoonful by spoonful, so that nothing gets clogged here either. Then put the flour in an airtight container (e.g. a mason jar) and store it in a dry and cool place.

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