Rice Products

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
Rice is ground into rice flour (used for puddings, cakes, biscuits, etc.) or (even finer) rice powder, rolled into flakes, ‘popped’ by cooking it in pressure vessels which are then suddenly opened, and pre-cooked to make ‘instant’ rice. A modern rice mill exhibits an astonishing variety of high technology among the traditional noise and dust.

Rice bran, which is removed in the milling and processing of rice, is still used as animal feed, and can also be processed and sold as a beneficial garnish or additive for foods. In Japan, where it is known as nuka, rice bran is an important medium for pickling.