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:
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- 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).
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| 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:
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- light sauces that replace cream and mascarpone
- sauces
- creams
- composed
- sauces
- velvety soups
- ice cream
- dessert spoon.
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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:
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- creaming butter substitute in the risotto
- soft polenta
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