Rice Flour
rice flour · Oryza sativa meel · glutinous rice flour
Rice Flour: what every chef needs to know
Rice flour is finely milled flour from dried rice grains. The product is naturally gluten-free because rice contains no gliadin or glutenin. The white to light grey colour and virtually neutral flavour make it a versatile ingredient in commercial kitchens. The starch composition differs fundamentally from wheat flour: rice flour contains primarily amylose and amylopectin, which give a different binding and texture when heated. When heated in liquid, rice flour provides a light, transparent binding; in batter, a crispy crust through rapid gelatinisation. In Japanese cuisine, rice flour is the basis for tempura batter, where cold water and minimal mixing create a velvet-soft, crunchy crust. Glutinous rice flour (mochiko) has a higher amylopectin content and gives an elastic, chewy texture suitable for mochi. In Vietnamese cuisine, rice flour is used for bánh cuốn (steamed rice noodle sheets) and bánh xèo (crispy rice pancakes). The high starch content of 80.1g per 100g makes rice flour an effective thickener in acidic sauces where cornflour can become unstable. Store dry and airtight at a maximum of 20°C.
Rice Flour: nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168913) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168913).
Rice Flour: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Japanese frituurbereidng of vegetables and seafood in a thinly, crispy batter of rijstemeel and ijskoud water, deep-fried on 175 graden Celsius.
Japanese rijstcake of steamed kleefrijstemeel-dough with a elastic, taaie texture, stuffed with anko (sweet boon) of ijs.
Vietnamese steamed rijstnoodle-sheets stuffed with seasoned pork and dried shrimp, served with nuoc cham.
Rice Flour: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use ijskoud water (of ijsblokjes) and mix the batter minimum: a paar coarse roerbewegingen are sufficient; klontjes are acceptabel and gewenst for a airy crust.
use kleefrijstemeel (mochiko); steam the dough in a uitgevet dish; bewerk the gare dough with natte handen or a rijststempel for the elastic, taaie texture.
mix rijstemeel with water and sesame oil, pour thinly in a ingevette stoomschaal; steam 3-4 minutes until the skin doorzichtig is, rol directly on.
Rice Flour: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Rice Flour: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Rice flour is available year-round as a storage product. Rice is harvested in autumn in Asian rice-growing countries.
Rice Flour: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Rice Flour: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
fresh, dry Riesling with citrus and mineral notes complements the neutral flavour of tempura and rijstemeel-dishes from the Asian kitchen.
- Mosel Kabinett trocken
- Alsace Riesling AOC
dry sake is the classic begeleider at tempura and mochi; the umami-rijkdom and mild acidity match seamlessly to at rijstemeel-dishes.
- Junmai Ginjo
- Honjozo
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Rice Flour
Why is tempura batter from rice flour crispier than from wheat flour?
Rice flour contains less protein than wheat flour and therefore forms less gluten when mixed. Less gluten means a thinner gluten network that retains less moisture, resulting in a lighter, crispier crust after frying.
What is the difference between rice flour and glutinous rice flour?
Regular rice flour is milled from non-glutinous rice (Oryza sativa var. indica or japonica) and gives a light texture. Glutinous rice flour (mochiko) is from glutinous rice (Oryza sativa var. glutinosa) with more amylopectin, giving a chewy, elastic texture for mochi and tang yuan.
Can rice flour replace cornflour in sauces?
Yes, but the quantity differs: rice flour has lower thickening power than cornflour; use 1.5 times as much rice flour as the stated quantity of cornflour. The binding remains more stable when reheating.
At what temperature should you store Rice Flour?
Store Rice Flour at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Rice Flour professionally?
The primary professional technique for Rice Flour is Tempura-batter at 175-180°C (frituur); 5°C (beslag) for 2-3 min. Always verify core temperature with a calibrated probe thermometer.
Does Rice Flour contain allergens?
Rice Flour is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
