Harold McGee

Rice Starch

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
Rice starch is seldom seen in Western markets. Its granules have the smallest average size of the starches, and produce an especially fine texture in the early stages of thickening.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.