Best Rice Flour

Hoppers, known as appa in Sinhalese, are bowl-shaped Sri Lankan pancakes made from a fermented batter of rice flour, coconut milk, and yeast. The batter is poured into a small rounded wok called an appa chetti and swirled to create a thin, crispy edge with a thicker, softer center. Egg hoppers, a po...

Kanom Krok, also known as Khanom Krok, is a traditional Thai street food consisting of small, sweet, and savory coconut-rice pancakes. The batter, made from a mixture of rice flour and coconut milk, is poured into specialized cast-iron pans with hemispherical molds. This cooking method produces a di...

Bubur sumsum is an Indonesian dessert consisting of a warm, creamy porridge made from white rice flour and coconut milk. The mild porridge is traditionally served with a drizzle of kinca, a liquid syrup made from melted palm sugar or coconut sugar. This sweet dish is widely enjoyed in Java and is of...

Neer Dosa is a delicate, crepe-like flatbread originating from the Tulu Nadu region along the southwestern coast of Karnataka, India. Its name translates to "water dosa," reflecting the simple, unfermented batter made by grinding soaked raw rice with water and often coconut. Unlike traditional ferme...

Sel Roti is a traditional Nepali ring-shaped rice bread made by deep-frying a fermented batter of soaked ground rice, ghee, sugar, and sometimes cardamom. The batter is poured in a circular stream into hot oil, producing a crispy, lightly sweet disc with a soft center. Sel roti is closely associated...

String hoppers, known as idiyappam in South India, are a food made from rice flour dough pressed through a mold (idiyappam press) into thin noodles, arranged in flat circular discs, and steamed. In Sri Lanka, they are a common breakfast dish typically served with coconut sambol, dhal curry, or a coc...

Akki rotti is a flatbread from Karnataka in southern India made primarily from rice flour. The dough is commonly mixed with ingredients such as onions, green chilies, coriander, cumin, coconut, or grated vegetables, then pressed by hand into a thin round and cooked on a hot griddle. It is generally...

Muhallabiyya is a traditional Middle Eastern milk pudding made by thickening milk with ground rice or rice flour. The dessert is historically notable for being one of the oldest recipes of its kind, with origins tracing back to pre-Islamic Persia or the early Islamic empires. It is typically perfume...

Amboli is a traditional savory pancake originating from the Konkan coastal regions of Maharashtra and Goa in India. The batter is prepared by fermenting a mixture of ground rice, urad dal (black gram), and spices overnight. Unlike thin crepes, amboli is cooked into a thick, spongy disc, often pocked...

Akki roti is an unleavened flatbread from Karnataka in southern India whose name literally refers to rice bread in Kannada. Its dough is based on rice flour and may be mixed with ingredients such as onion, green chili, herbs, grated vegetables, or spices before being pressed flat and cooked on a hot...

Puttu is a traditional South Indian breakfast dish, primarily associated with Kerala, made from coarse rice flour steamed with grated coconut in a cylindrical mold. The dry roasting of the rice flour and the layering with coconut yield a distinct, crumbly yet soft texture. It is most commonly served...

Cream of Rice is a brand of finely ground rice porridge introduced in the United States in 1893, notable as a gluten-free hot cereal alternative to wheat-based products and popular for infant feeding.

Bánh da lợn is a Vietnamese steamed layer cake made from tapioca starch, notable for its chewy texture and alternating colored tiers of green pandan and sweet yellow mung bean paste.

Sapin-sapin is a layered Filipino dessert made of glutinous rice, notable for its vivid colors and distinct tiers flavored with ube, jackfruit, and sweetened coconut milk.