What Is Rice flour and How Can I Use It?

Here's everything worth knowing about rice flour and how to pick it, what it is, how to store it, and what to use instead, plus 87 recipes to cook tonight.

What is rice flour?

Rice flour is simply raw rice ground to a powder, and it behaves nothing like wheat flour.

White rice flour comes from polished white rice, so it is naturally gluten-free and pale, with a clean, almost neutral taste that disappears into a dish.

Because there is no gluten, it brings no stretch or structure of its own. It cannot trap gas the way wheat does, so on its own it makes baked goods that crumble. That same lack of gluten is what makes it a top thickener and a base for gluten-free blends.

For more on wheat and other grain flours, see the flour hub.

Cooking With Rice Flour

Rice flour is one of the best thickeners in the kitchen. It thickens sauces and gravies cleanly without the cloudy starch flavor cornstarch can leave, and it holds up to reheating without weeping. Whisk it into cold liquid first so it does not clump.

It also makes an exceptional fried coating. Because it absorbs little oil and crisps hard, it is the secret behind shatter-crisp tempura and salt-and-pepper seafood like these salt & pepper yabbie skewers.

In baking, blend it rather than using it solo. It carries flavor well in tender, cakey things such as coconut & linseed rice flour pancakes and shortbread, where a slight sandy bite is welcome.

Pairing and Common Mistakes

Rice flour leans neutral, so it pairs with almost anything: coconut, citrus, warm spices, and seafood all work. It is the backbone of many Southeast and East Asian sweets and snacks.

The most common mistake is texture. Standard rice flour can feel gritty, especially in custards and puddings, so buy a finely milled flour or look for superfine rice flour whenever you need something smooth.

Do not confuse it with glutinous (sweet) rice flour either. That one is sticky and chewy, made from a different rice, and the two are not interchangeable.

The other trap is treating it like wheat flour in bread. With no gluten and no binder, you get a dense, fragile crumb.

What to Use Instead

For thickening, cornstarch or tapioca starch both work, though you usually need a little less since they thicken more aggressively per spoonful.

For gluten-free baking, almond flour brings fat and richness but behaves very differently, and you cannot swap it one for one. A better match is a commercial gluten-free blend, or rice flour cut with tapioca and potato starch plus xanthan gum to replace the missing gluten.

Going the other way is no cleaner: rice flour absorbs liquid differently and brings no structure, so a recipe built for wheat will not behave if you simply drop it in.

Buying and Storing Rice Flour

Look for "finely milled" or "superfine" on the bag if texture matters.

Plain white rice flour and brown rice flour are different products; brown keeps the bran for a nuttier taste and a shorter shelf life. White rice flour, by contrast, keeps well for about a year, because the oil-rich germ has been polished away.

Store it airtight in a cool, dry cupboard. If your kitchen runs warm or humid, the fridge or freezer extends it further, and you should let chilled flour warm up before baking so it does not seize your batter.

Nutrition

Quick facts

Food group: Rice flour is a member of the Cereal Grains and Pasta US Department of Agriculture nutritional food group.

In Chinese

米粉

British (UK) term

Rice flour

en français

farine de riz

en español

harina de arroz

How much does rice flour weigh?

Related

Cereal Grains and Pasta

Recipes using rice flour

There are 87 recipes that contain this ingredient.

Homemade Coconut Treacle (Pani) Hoppers

Coconut treacle pani hoppers, sweet Sri Lankan hoppers from a fermented rice-flour and coconut milk batter enriched with coconut treacle, cooked soft and spongy, then folded into a crescent. A treacly teatime treat.

Sugar Free Peach Oat Bran Muffins

Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.

Homemade Coconut Pittu

Homemade coconut pittu, a Sri Lankan steamed staple of rice flour and fresh grated coconut packed into a mould and steamed into soft, crumbly cylinders. Naturally gluten-free and served with curry.

Currant & Orange Muffins

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

Bhopali Roti

Bhopali roti from central India: a flavored whole-wheat-and-rice-flour flatbread enriched with cashews, cumin, cilantro, green chiles, and saffron-infused milk. The royal cousin of everyday roti.

Homemade Steamed Sponge Cake

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

Gluten Free Orange Rice Muffins

5-ingredient gluten-free banana orange muffins made with rice flour and orange juice concentrate. No added sugar, no eggs, no dairy. Great for kids' lunchboxes and allergen-friendly diets.

Fluffy Bran Pancakes or Waffle Mix

Fluffy bran pancake and waffle mix combines whole wheat, millet, and rice flours with bran for a high-fiber, make-ahead batter base. Whisk in eggs, milk, and honey for breakfast in minutes.

Gluten Free Blender Pancakes

Gluten-free pancakes blended in 60 seconds with rice flour, potato starch, and cornmeal. A buttermilk-based recipe ready in 25 minutes that delivers fluffy, tender flapjacks with no wheat in sight.

Homemade Kimchee

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

Wheat Free Healthy Pancakes

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Chinese Red Bean Pudding

Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.

Homemade Hoppers

Homemade hoppers, the iconic Sri Lankan bowl-shaped crepe made from a fermented rice flour and coconut milk batter. Lacy-crisp at the edges, soft and spongy in the center, ready for curry, jam, or butter.

Brown & White Rice Bread

Gluten-free brown and white rice bread, a 50/50 blend of brown and white rice flours with xanthan gum, eggs, and powdered milk for structure. A sandwich loaf for celiac and gluten-intolerant home bakers.

Mashed Banana Fritters

Mildly sweet snack at tea time, it goes great with coffee, tea or a cold glass of milk. Best made with ripe or overripe bananas.

Salpores De Arroz

Learn how to make Salpores de Arroz, a delightful gluten-free Latin American dessert that is perfect for special occasions, such as the Fourth of July. These crispy and golden treats are made from a simple batter that once fried to perfection, they can be enjoyed as a dessert or a sweet snack, adding a touch of sweetness to your celebration.

Coconut & Linseed Rice Flour Pancakes

Coconut and linseed rice flour pancakes that are both gluten-free and dairy-free, with shredded coconut and flax meal folded into a rice flour batter. Light, wholesome pancakes for special diets.

Salt & Pepper Yabbie Skewers

Salt and Pepper Yabbie Skewers seasoned with Australia Alpine Pepper. Chicken can also be used instead of Yabbies.

Onion Vetha Kozhambu

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.

Hot Sauce

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Cabbage Miso Soup with Dumplings

Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.

Salmon Tempura Roll with Mirin Leeks

Salmon tempura rolls wrapped in nori with mirin-glazed leeks inside, then flash-fried in rice flour batter. Restaurant-style Japanese crispy salmon roll that shatters into warm, silky salmon at the first bite.

Lamb Ravioli with Yogurt, Garlic & Mint of Turkey

Lamb Ravioli with Yogurt, Garlic & Mint of Turkey recipe

Sesame Almond Chicken Wings

Deep-fried sesame almond chicken wings marinated in soy sauce, rice wine, and ginger, coated in a rice flour, cornstarch, and ground almond crust. Crispy Asian-style wings.

Steamed Coconut Cups

Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.

Steamed Coconut Cups

Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.

Jujube Cake

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Sandcake- Sandkage

Danish sandkage (sand cake) made with butter, potato starch, rice flour, and regular flour for a fine, crumbly texture. A classic Scandinavian butter cake with just 7 ingredients.

Sweet Almond Pudding with Dates

Silky Chinese almond pudding made with rice flour, almond powder, and sliced dates. Served warm with a melted ice cream consistency, this elegant dessert comes together in 30 minutes.

Pizza At Last

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Keefer Court Sticky Rice Dumplings

Deep-fried sticky rice dumplings filled with pork, dried shrimp, and bamboo shoots in a sweet rice flour dough. A crispy, chewy Chinese dim sum classic that puffs up golden brown in the fryer.

Cream of Shiitake Mushroom Soup

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Sandcake

Sandcake is a Scandinavian butter cake made with three flours: all-purpose, potato flour, and rice flour. Incredibly fine-crumbed, tender, and rich with a golden crust.

Potato Garbanzo Gnocchis

Potato garbanzo gnocchi: instant mashed potatoes bound with chickpea and rice flour, deep fried into crispy fritter-style dumplings with garlic and cayenne. Naturally vegan, ready in 15 minutes.

Sri Lanka Thosai Black Gram & Rice

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Lucy's Old Fashioned Sugar Cookies

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Rich Christmas Cake

This moist and delicious cake made with currants, raisins and apricots is perfect the for the holiday season!

Molahu Kozhambhu

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Rice Waffles with Fruit Sauce

Gluten-free rice flour waffles lightened with whipped egg whites and folded with cooked rice for a crisp, hearty bite. Spiced with cinnamon and nutmeg, then topped with a strawberry-yogurt sauce.

Cream of Sun-Dried Tomato Soup

Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.

Wheat-Free Fruit-Nut Muffins

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Mung Bean Pastries

Thai mung bean pastries (khanom thuay) with a sweet mung bean flour base topped with coconut-rice flour cream and toasted yellow mung beans. A colorful, no-bake Thai dessert.

Sweet Rice Cakes Stuffed with Yellow Beans

Thai sweet rice cakes (khanom tom) stuffed with yellow mung beans, coated in coconut and sesame sugar. Chewy, sweet-savory dumplings with a unique double-coating finish.

Rice Ball in Coconut Milk

Thai rice balls in sweet coconut milk made with rice flour and arrowroot, boiled then simmered in warm coconut sauce. A naturally gluten-free Southeast Asian dessert served hot.

Mexican Cheese Bread

Gluten-free Mexican cheese bread made with rice flour, soy flour, enchilada sauce, and grated cheese. A savory quickbread with a spicy kick, no wheat needed.

Creamy Artichoke Hazelnut Soup

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Boudin Blanc I

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

Baked Plantain Load

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Creamy Sweet Potato Casserole

Vegan sweet potato casserole bakes steamed sweet potatoes with dried apricots, cranberries, and raisins in a creamy rice flour and soy milk sauce. Dairy-free Thanksgiving side spiced with cinnamon and ginger.

Delectable Date Muffins

Gluten-free date muffins made with rice flour, buttermilk, and orange juice concentrate. Naturally sweet with chopped dates and a hint of citrus. Ready in 40 minutes, makes 12.

All 87 recipes