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Rice Flour

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FOOD
December 26, 1991 | BARBARA HANSEN, TIMES STAFF WRITER
Nigeria is a tropical country rich in fruits and vegetables. The diet is starchy, augmented by small quantities of meat, but the main source of protein is black-eyed peas. Dorcas Lawal of the Yoruba tribe uses another typical ingredient--ground melon seeds--to make a wonderful stew. The seeds add the texture and appearance of a grain to a combination of smoked turkey, tomato sauce and spinach. Lawal is from Ogbomoso in Oyo state, which is located in the western part of the country.
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NEWS
October 30, 2013 | By Mary MacVean
When I saw gluten-free Joe-Joe's chocolate sandwich cookies on my last trip to Trader Joe's, I thought I'd check out some chocolate options. I easily found six in supermarkets. They're all pretty good, and some are much better than that. As is often the case, it's the consistency that differentiates these gluten-free baked foods from those made with wheat flour. But the chocolate helps. It's a strong flavor and helps to compensate for flavors our palates might not be accustomed to. Of course, for people with celiac disease, that's a small price to pay, when the tiniest bit of gluten can mean a week or more of illness.
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FOOD
December 8, 1999
A Mac upgrade: Tangy cheeses and rice flour make an American classic the life of the party in this week's Sunday Magazine.
FOOD
February 9, 2012
Love dumplings? The soupy, Shanghai-style ones filled with juicy pork? Puck-shaped Beijing ones with beef? Pan-fried? Steamed? Boiled? There are Vietnamese dumplings made with rice flour wrappers folded around chunks of sautéed shrimp. Or beefy Lebanese dumplings blanketed with yogurt-garlic sauce. Or hat-shaped Afghan dumplings served with stewed pigeon peas, yogurt and dry mint. If you're on the hunt for dumplings, check out these slingers from recent Find columns. - Linda Burum, Miles Clements, Betty Hallock and C. Thi Nguyen Afghan Express Be sure to order mantu . No one in L.A. makes these chubby, meat-filled dumplings like Laila Shinwari.
FOOD
February 17, 1999
Key to Times Style Unless otherwise indicated, make the following assumptions in Times recipes. Butter: unsalted (sweet). Eggs: large. Flour: all-purpose. Fruit and vegetable sizes: Onions and other items are assumed to be medium. Milk: whole. Oil: vegetable oil (canola, peanut, safflower, etc.). Sugar: granulated. Glossary Cellophane noodles: Translucent noodles made from mung bean flour. Available at Asian markets.
FOOD
March 10, 2011
  Wheat-free muffins Total time: 45 minutes Servings: Makes 10 muffins Note: Adapted from "Sunlight Café" by Mollie Katzen. Millet can be found at select well-stocked markets and health food stores. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Crumb Topping 2 tablespoons butter, softened 3 tablespoons sugar 1/4 cup rice flour (ground from ¼ cup short-grain brown rice)
NEWS
October 30, 2013 | By Mary MacVean
When I saw gluten-free Joe-Joe's chocolate sandwich cookies on my last trip to Trader Joe's, I thought I'd check out some chocolate options. I easily found six in supermarkets. They're all pretty good, and some are much better than that. As is often the case, it's the consistency that differentiates these gluten-free baked foods from those made with wheat flour. But the chocolate helps. It's a strong flavor and helps to compensate for flavors our palates might not be accustomed to. Of course, for people with celiac disease, that's a small price to pay, when the tiniest bit of gluten can mean a week or more of illness.
FOOD
September 17, 1987 | JOAN DRAKE, Times Staff Writer
Question: Can you tell me where I can buy dried egg whites? I used to buy them at a health food store, but can no longer find them. Answer: Dean Hughson of the Milton G. Waldbaum Co., P.O. Box 6073, Scottsdale, Ariz. 85261, has offered to mail-order dried egg products to those who write or call him at (602) 894-1612. His company offers dried whole eggs, whites and yolks, as well as an egg mix that contains eggs, corn oil, milk and salt. Write or call for prices.
FOOD
November 11, 2010
Carrot cake with ginger frosting Total time: About 2 hours Servings: 8 to 12 Note: Adapted from "Gluten-Free Girl and the Chef" by Shauna James Ahern and Daniel Ahern. Almond, tapioca, sweet rice and superfine brown rice flour, as well as xanthan gum and guar gum can generally be found at health food stores and select well-stocked markets. 2 cups fresh carrot juice Canola oil for oiling parchment paper 2/3 cup (2.6 ounces) almond flour 1/2 cup (2 ounces)
FOOD
June 17, 1993 | JIM BURNS
Once you become wheat-sensitive, you quickly understand why, after all these thousands of years of civilization, wheat is the baker's hands-down favorite. There really is no substitute for its wonders. In bread and in rolls, in pasta and in pizza, wheat flour is king. However, good eating must go on. Try these grains on your new cooking palate: * Oats: A fun grain to cook with and inexpensive when you grind your own flour from rolled oats. It's especially good for muffins and cookies.
FOOD
March 10, 2011
  Wheat-free muffins Total time: 45 minutes Servings: Makes 10 muffins Note: Adapted from "Sunlight Café" by Mollie Katzen. Millet can be found at select well-stocked markets and health food stores. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Crumb Topping 2 tablespoons butter, softened 3 tablespoons sugar 1/4 cup rice flour (ground from ¼ cup short-grain brown rice)
FOOD
November 11, 2010
Carrot cake with ginger frosting Total time: About 2 hours Servings: 8 to 12 Note: Adapted from "Gluten-Free Girl and the Chef" by Shauna James Ahern and Daniel Ahern. Almond, tapioca, sweet rice and superfine brown rice flour, as well as xanthan gum and guar gum can generally be found at health food stores and select well-stocked markets. 2 cups fresh carrot juice Canola oil for oiling parchment paper 2/3 cup (2.6 ounces) almond flour 1/2 cup (2 ounces)
FOOD
March 18, 2010 | By C. Thi Nguyen, Special to the Los Angeles Times
Behold the majesty of banh it kep banh ram , one of the most dementedly wonderful versions of the one-thing-stuffed-inside-another-thing idea on this green earth. Deviously enough, banh it kep banh ram takes the concept a step further — stuffing one thing inside another version of itself. It's a glutinous rice cake, gently steamed, then stuffed halfway inside a deep-fried glutinous rice cake. One bite will take your mind apart. The steamed part is soft, gooey and sticky — like a starchy, savory taffy.
MAGAZINE
December 12, 1999 | SALLY SCHNEIDER, Sally Schneider last wrote for the magazine about fresh-dried beans
I've found that the mere mention of mac-aroni and cheese to anyone who grew up in America almost always sparks an avalanche of memories, of Sunday suppers in linoleum-floored kitchens and chrome-bedecked diners, of oddly comforting lunches in school cafeterias. Figuring that a dish so roundly loved would be the perfect excuse for a dinner party, I invited friends to bring their favorite version for a macaroni and cheese contest. It was one of the best parties I ever gave--easy to execute, delicious and with a high level of fun, an inadvertent antidote to overwrought '90s entertaining.
FOOD
December 8, 1999
A Mac upgrade: Tangy cheeses and rice flour make an American classic the life of the party in this week's Sunday Magazine.
FOOD
February 17, 1999
Key to Times Style Unless otherwise indicated, make the following assumptions in Times recipes. Butter: unsalted (sweet). Eggs: large. Flour: all-purpose. Fruit and vegetable sizes: Onions and other items are assumed to be medium. Milk: whole. Oil: vegetable oil (canola, peanut, safflower, etc.). Sugar: granulated. Glossary Cellophane noodles: Translucent noodles made from mung bean flour. Available at Asian markets.
FOOD
February 22, 1996 | From Associated Press
Cutting the fat in French fries by half would be a nice touch for millions of junk-food fans. Make that a rice touch. Food technologists have developed a French fry that looks like the real thing, delivers 25% to 50% less fat and consists mainly of rice. The bad news is that it tastes like rice, not like a French-fried potato. But that can be fixed, says Ranjit Kadan, a food technologist with the Agricultural Research Service at the Southern Regional Research Center in New Orleans.
FOOD
March 18, 2010 | By C. Thi Nguyen, Special to the Los Angeles Times
Behold the majesty of banh it kep banh ram , one of the most dementedly wonderful versions of the one-thing-stuffed-inside-another-thing idea on this green earth. Deviously enough, banh it kep banh ram takes the concept a step further — stuffing one thing inside another version of itself. It's a glutinous rice cake, gently steamed, then stuffed halfway inside a deep-fried glutinous rice cake. One bite will take your mind apart. The steamed part is soft, gooey and sticky — like a starchy, savory taffy.
FOOD
February 22, 1996 | From Associated Press
Cutting the fat in French fries by half would be a nice touch for millions of junk-food fans. Make that a rice touch. Food technologists have developed a French fry that looks like the real thing, delivers 25% to 50% less fat and consists mainly of rice. The bad news is that it tastes like rice, not like a French-fried potato. But that can be fixed, says Ranjit Kadan, a food technologist with the Agricultural Research Service at the Southern Regional Research Center in New Orleans.
FOOD
June 17, 1993 | JIM BURNS
Once you become wheat-sensitive, you quickly understand why, after all these thousands of years of civilization, wheat is the baker's hands-down favorite. There really is no substitute for its wonders. In bread and in rolls, in pasta and in pizza, wheat flour is king. However, good eating must go on. Try these grains on your new cooking palate: * Oats: A fun grain to cook with and inexpensive when you grind your own flour from rolled oats. It's especially good for muffins and cookies.
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