RICE STARCH

Its the starchy part of the rice has a very delicate flavor, is easily digestible and creaminess and smoothness to creams and pastes.


RICE STARCH AS A THICKENER

Because it can deliver its full potential thickener is necessary:

    • to mix it with an equal amount of cold water before being mixed with hot liquids h
    • heat it until the preparation has thickened
    • let it rest in the refrigerator to cool completely (which will continue to thicken).
The consistency which gives as a thickener is very soft for this often is mixed with the corn starch.
Inserted in a recipe with a proportion between 5% and 7% on liquid gives a similar texture to a mayonnaise.
Inserted in a recipe with a proportion between 7% and 12% gives a similar texture to a sweet a pudding.
And ‘it recommended for:

    • light sauces that replace cream and mascarpone
    • sauces
    • creams
    • composed
    • sauces
    • velvety soups
    • ice cream
    • dessert spoon.

RICE STARCH IN THE DOUGH

Like all the starch has a high glycemic index so it should not exceed the proportion of 20% by weight of flour.

RICE STARCH IN THE KITCHEN

Even here gives the best of himself as:

    • creaming butter substitute in the risotto
    • soft polenta

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