Rice starch: properties, methods of obtaining, benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Starch is a valuable nutrient found in every kitchen. It is used in the preparation of sauces, pastry creams, puddings, jelly and casseroles. Starch acts as a thickening agent, giving dishes the desired stability and texture. There are several varieties of this product. It is obtained from potatoes, corn or rice. You will learn about what rice starch is in our article. Be sure to dwell on its useful properties and consider how it can be obtained at home.

Is there starch in rice cereal?

Starch is a tasteless and odorless powder, white or yellowish. It does not dissolve in cold water. If you look at it under a microscope, you can see that the powder consists of tiny grains. When squeezed in the hand, it emits a specific creak, which is explained by the friction of the particles.

Starch is synthesized by plants as a result of photosynthesis. It accumulates in potato tubers, wheat grains, corn and rice seeds. Some cultures have more of it, while others have less. For example, a grain of rice is 75% starch, while potatoes are 24%, corn is 70%, and wheat is 64%. Thus, this substance is contained in excess in rice groats. And most of all it is in round varieties of rice.

If we talk about whether there is starch in rice porridge, then, of course, this substance does not evaporate anywhere during heat treatment. It is thanks to him that the grain boils and sticks together during cooking.

Useful properties of starch from ordinary rice

It has long been proven that cereals contain a number of vital substances for the body. So, rice is a valuable source of vitamins B, PP, E, which ensure the stable functioning of the nervous system and have a beneficial effect on the condition of the skin, hair and nails. It contains amino acids and proteins necessary for the normal functioning of the whole organism. But most of the nutrients are contained in the rough, outer shell, which is removed during grain processing. Polished rice is much poorer in composition.

As for the beneficial properties of rice starch, they are as follows:

1. The product is absolutely hypoallergenic. It does not contain gluten, a plant protein that causes an allergic reaction in the body.
2. Rice starch is easy to digest and excellentenergy source.
3. The product has a general strengthening effect on the body.
4. Rice starch coats the intestinal wall, relieving inflammation and alleviating the condition in diseases of the gastrointestinal tract.
5. Practically does not contain sodium in the composition, therefore, it helps to remove excess fluid, toxins and toxins from the body.

Harm and contraindications for use

The human body does not only benefit from rice starch. The harm from its use is as follows:

1. It is the starch contained in excess in rice that causes weight gain. 100 grams of product contains 348 kcal.
2. When cooked in hot water, the starch swells and dissolves, turning into a paste. With further use, it settles on the walls of the intestines, causing heaviness and discomfort in the stomach.
3. Rice starch is a mucus-forming food. Mucus in the intestine interferes with the work of the villi and the stable peristalsis of its walls, which leads to constipation and disruption of the absorption of nutrients, vitamins and minerals from food.

Rice starch is 95% simple carbohydrates that cause blood sugar spikes. It is for this reason that this product is contraindicated for people with diabetes.

Rice starch can be both beneficial and harmful to the body. The main thing is to know the measure in everything and not to abuse this product when cooking.

Use in cooking

Rice starch is widely used in the food industry and home cooking:

• as a substitute for gelatin;
• as a stabilizer for sauces;
• when preparing, for example, custard, as well as puddings, jelly, etc.

The presented product can safely be called an ideal thickener for confectionery cream, in particular, custard. Rice starch gives it a delicate, smooth texture and a glossy sheen. If we evaluate its stabilizing properties, then it is stronger than corn starch, potato starch or flour. It thickens the mass more, making the cream more dense, which means that it is required many times less.

Starch in the diet of children

As you know, there is starch in rice porridge. But it is this product that is one of the first to be introduced into the diet of babies. Rice porridge can be offered to children from the age of four months. The main advantage of this dish is that it does not cause allergic reactions in the child, since the cereal does not contain gluten.

Rice starch as a thickening agent is widely used in the preparation of children's vegetable and fruit purees. It has no taste or smell, which does not affect the taste of the dishes. From the age of 4 months, starch is already freely broken down in the child's digestive tract into glucose. It envelops the walls of the stomach, protecting it from the negative effects of fruit acids.

Use in cosmetology

Rice starch has found its application in the cosmetics and perfume industries. Its useful properties are also appreciated in cosmetology. Starch:

• absorbs sebum secretions;
• protects the skin from the negative effects of the external environment;
• provides gentle cleansing of the skin;
• has a calming and refreshing effect.

Face masks based on this powder can be prepared at home. According to reviews, a tightening face mask has a high efficiency. To prepare it, you will need the following ingredients:

• rice starch - 1 tsp;
• egg white - 2 pcs

Beat 2 egg whites at high speed until stiff. Carefully add starch and mix well. Apply the resulting mass on a cleansed face for 20 minutes. After the time has elapsed, wash off the mask with warm water and apply a moisturizer to the skin.

How to make your own rice starch?

The technology for preparing this product at home is to perform the following steps:

1. Take 1 kg of Krasnodar round rice and pour it into a clean 3 liter jar.
2. Pour the cereal with cold water 5 cm above the level.
3. Leave the jar at room temperature for 5 days. Water should be changed daily. Otherwise, the rice may ferment.
4. On the sixth day, all the water must be drained.
5. Chop the soaked ricein any convenient way to the state of flour. It is most convenient to use a powerful submersible or stationary blender. The result should be a fairly liquid white mass.
6. Strain the rice solution through a fine sieve or cheesecloth folded in several layers back into the jar.
7. When all the rice is crushed and filtered, the jar should be left at room temperature for another day. During this time, the starch will settle to the bottom, and the water will remain on top. Now it will need to be "extracted" from the jar.

Drying and storage of starch

When the liquid in the jar settles, you can proceed to further cooking rice starch at home:

1. Prepare a colander by lining it with a thin cotton (waffle) towel. Drain the entire contents of the jar into it. The water will drain, and the starchy mass will remain on the towel. Leave it like this for at least 12 hours.
2. Shift the wet starch to another clean and dry towel.
3. Leave it to dry completely. Most likely, the starch will seize in a large piece. As it dries, it needs to be broken.
4. Crush the pieces to a state of flour with a rolling pin. Then sift the dry mixture through a fine sieve several times.
5. Store the resulting starch in a hermetically sealed glass jar. It is recommended to use it within 12 months. 1 kg of rice should yield 950 g of dry white powder.