Group · Cereals & grains
Rice starch
Rice starch is the pure starch fraction extracted from the grain, separated from the protein and fibre. It is used as an industrial thickener and goes into infant products, where its fineness is prized.
In terms of nutrition facts: 343 kcal per 100 g, with 85 g of carbohydrates, 0.63 g of protein and no fat. Along with cornflour, it is one of the purest carbohydrate foods in the database.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 343 kcal |
| Kilojoules | 1460 kJ |
| Protein | 0,7 g |
| Carbohydrate | 85 g |
Tips
It is a technical ingredient, not a food. It provides no protein, no fibre and no micronutrients: just starch. Think of it alongside cornflour, not alongside a flour.
Its granules are the finest of all starches. That is its technical particularity: it gives very smooth textures, without the grainy feel of a corn starch.
Always mix it in cold. Poured into a hot liquid, it forms lumps that cannot be rescued. Mix with two spoonfuls of cold water first, then pour in while stirring.
Gluten-free. Like all pure starches, it is suitable for coeliac diets, as long as you check the packaging, since cross-contamination can happen in the factory.
Arsenic: the same caution as for rice. Rice-derived products intended for young children are monitored across Europe. Varying your sources of starch remains the simplest rule.