7 Best Delicious Recipes Using White Rice Flour

Light and versatile, white rice flour is an amazing ingredient that can improve all kinds of recipes. It’s light, easy to use, and perfect for both sweet and savory dishes. Whether baking soft bread, crispy rolls, or a yummy dessert, white rice powder helps you get the perfect texture every time.

 

Why Use White Rice Flour?

It is a go-to choice for many cooks and bakers because of its mild flavor and smooth texture. It blends easily into recipes which makes it ideal for everything from thickening sauces to baking soft, gluten-free bread. It’s also great for adding a light, delicate texture to cakes, cookies, and other baked treats. It’s packed with health benefits that make it an even smarter choice.

 

1. White Rice Flour Bread

Ingredients:

• 1 ½ cups warm water (105-115°F)
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon honey
• 2 cups white rice flour
• 1 cup tapioca starch
• ½ cup cornstarch
• 1 teaspoon xanthan gum
• 1 ½ teaspoons salt
• 2 tablespoons olive oil

 

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, dissolve yeast and honey in warm water. Let stand for 5 minutes until foamy.
3. In a separate bowl, whisk together flour, tapioca starch, cornstarch, xanthan gum, and salt.
4. Add dry ingredients to the yeast mixture and stir until just combined.
5. Pour batter into the prepared loaf pan and spread evenly.
6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

 

2. Pancakes

Ingredients:

• 1 cup white rice flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 egg  
• 2 tablespoons melted butter

 

Instructions:

1. In a large bowl, whisk together rice flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or frying pan over medium heat.
5. Pour ¼ cup batter onto the hot griddle for each pancake.
6. Cook for 2-3 minutes per side or until golden brown and cooked through.
7. Serve immediately with your favorite toppings.

 

3. Tempura Batter

Ingredients:

• 1 cup iced water
• 1 egg yolk
• 1 cup white rice flour
• ½ teaspoon baking powder (optional, for extra lightness)

 

Instructions:

1. In a medium bowl, whisk together ice water and egg yolk.
2. Add rice flour and baking powder (if using) and whisk until just combined. Do not overmix. The batter should be thin and slightly lumpy.
3. Heat oil to 350°F (175°C) in a deep fryer or large pot.
4. Dip vegetables or seafood into the batter and carefully place them in the hot oil.
5. Fry for 2-3 minutes or until golden brown and crispy.
6. Drain on paper towels and serve immediately with your favorite dipping sauce.

 

4. Chinese Steamed Buns (Mantou)

Ingredients:

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast
• 2 tablespoons sugar
• 2 cups white rice flour
• ½ teaspoon baking powder
• 1 tablespoon vegetable oil

 

Instructions:

1. In a large bowl, dissolve yeast and sugar in warm milk. Let stand for 5 minutes until foamy.
2. Add flour, baking powder, and vegetable oil to the yeast mixture. Stir until a shaggy dough forms.
3. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces.
6. Shape each piece into a smooth round bun.
7. Place buns on squares of parchment paper and arrange in a steamer basket.
8. Fill a pot with about 1 inch of water and bring to a boil.
9. Place the steamer basket over the boiling water, cover, and steam for 15-20 minutes, or until the buns are cooked through.

 

5. Rice Paper Wraps

Ingredients:

• Rice paper wrappers
• Cooked rice vermicelli noodles
• Cooked shrimp or other protein
• Fresh vegetables, such as lettuce, carrots, cucumbers, and cilantro
• Dipping sauce:
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 teaspoon white rice flour
  • 1 clove garlic, minced
  • 1 red chili pepper, minced (optional)

 

Instructions:

1. Prepare the dipping sauce: In a small saucepan, combine fish sauce, lime juice, sugar, and rice flour. Bring to a simmer over medium heat, stirring constantly, until thickened. Remove from heat and stir in garlic and chili pepper (if using).
2. Fill a shallow dish with warm water.
3. Dip one rice paper wrapper into the warm water for a few seconds, or until softened.
4. Lay the wrapper flat on a clean surface.
5. Arrange a small amount of rice vermicelli noodles, protein, and vegetables in the center of the wrapper.
6. Fold the sides of the wrapper over the filling, then roll up tightly.
7. Repeat with remaining wrappers and filling.
8. Serve immediately with dipping sauce.

 

6. Pie Crust

Ingredients:

• 1 ¼ cups white rice flour
• ½ cup tapioca starch
• ¼ cup almond flour
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• ½ cup cold butter, cut into cubes
• ¼ cup ice water

 

Instructions:

1. In a large bowl, combine rice flour, tapioca starch, almond flour, xanthan gum, and salt.
2. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Stir in ice water, a tablespoon at a time, until the dough comes together.
4. Wrap dough in plastic wrap and chill for at least 30 minutes.
5. On a lightly floured surface, roll out the dough to a 12-inch circle.
6. Transfer dough to a 9-inch pie plate.
7. Crimp edges and prick the bottom with a fork.
8. Bake according to your pie recipe.

 

7. Cookies

Ingredients:

• 1 cup white rice flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract

 

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, which together rice flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in egg and vanilla extract.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Drop by rounded tablespoons onto the prepared baking sheet.
7. Bake for 10-12 minutes, or until b=golden brown around the edges.
8. Let cool on the baking sheet for a few minutes before transferring to a r=wire rack to cool completely.

 

Conclusion

See? White rice flour isn’t just a gluten-free option—it can turn simple ingredients into something amazing. From tasty breads to sweet treats, it’s simple to use and gives amazing results. Try one of these recipes, and you’ll see how easy and fun it is to create something delicious!

 

FAQs

 

1. Is white rice flour the same as regular rice flour?

Yes, it is a type of rice flour, but it’s specifically made from polished white rice. It has a lighter texture and milder flavor compared to brown rice flour, which is made from whole grain rice.

 

2. Can I use it to thicken soups or sauces?

Absolutely! White rice powder is an excellent thickener. Just whisk it into a bit of cold water to form a paste before adding it to hot liquids. This prevents clumping and gives your soups and sauces a smooth finish.

 

3. How do I store white rice flour?

Store it in an airtight container in a cool, dry place. For longer shelf life, you can refrigerate or freeze it, especially if you don’t use it often.

 

4. Is it good for frying?

Yes, It is perfect for frying! It gives fried foods a light, crispy coating. Use it to bread chicken, fish, or vegetables for a delicious, crunchy texture.

 

5. Does white rice flour taste like rice?

Not really. It has a mild and neutral flavor, so it doesn’t overpower your recipes. This makes it a versatile choice for both savory and sweet dishes.