Advertisement
Rice Products
Appears in
Published 2014
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.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title