Starch is a valuable nutritious product found in every kitchen. It is used in the preparation of sauces, pastry creams, puddings, jelly and casseroles. Starch acts as a thickener, giving the dishes the desired stability and consistency. There are several varieties of this product. It is obtained from potatoes, corn or rice. You will learn about rice starch 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 powder without taste and odor, white or with a yellowish tinge. It does not dissolve in cold water. If you examine it under a microscope, you can see that the powder consists of the smallest grains. When squeezing in the hand, he publishes 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. In some cultures, it contains more, while in others less. For example, rice grain is 75% starch, while in potatoes it is 24%, in corn - 70%, and in wheat - 64%. Thus, in rice cereal this substance is contained in excess. And most of all it is in rice varieties of round varieties.
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 during cooking.
Useful properties of ordinary rice starch
It has long been proven that cereals contain a number of vital substances for the body. So, rice is a valuable source of vitamins of group 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:
- The product is completely hypoallergenic. It does not contain gluten - a vegetable protein that causes an allergic reaction of the body.
- Rice starch is easy to digest and is an excellent source of energy.
- The product has a general strengthening effect on the body.
- Rice starch envelops the intestinal wall, relieving inflammation and alleviating the condition in diseases of the gastrointestinal tract.
- Almost no sodium in the composition, therefore, helps to remove excess fluid, waste and toxins from the body.
Harm and contraindications
The human body does not only benefit from rice starch. The harm from its use is as follows:
- It is starch that is contained in excess in rice, is the cause of weight gain. 100 grams of product contains 348 kcal.
- When cooked in hot water, starch swells and dissolves, turning into a paste. With further use, it settles on the walls of the intestine, causing heaviness and discomfort in the stomach.
- Rice starch is a mucus-forming food. Mucus in the intestine interferes with the functioning of the villi and the stable peristalsis of its walls, which leads to constipation and disruption of the absorption of useful substances, vitamins and minerals from food.
Rice starch is 95% simple carbohydrates that cause a sharp increase in blood sugar. For this reason, this product is contraindicated for use by people suffering from 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 preparing dishes.
Cooking Application
Rice starch is widely used in the food industry and in the preparation of homemade dishes:
- as a substitute for gelatin;
- as a stabilizer for sauces;
- when cooking, for example, custard, as well as puddings, jelly, etc.
The presented product can be safely called the ideal thickener for confectionery cream, in particular, custard. Rice starch gives it a delicate, uniform texture and a glossy shine. If we evaluate its stabilizing properties, then it is stronger than corn, potato starch or flour. It thickens the mass more, making the cream more dense, which means that it is required at times less.
Starch in the diet of children
As you know, rice porridge has starch. But this particular product 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 such a dish is that it does not cause allergic reactions in the child, since the cereal does not contain gluten.
Rice starch as a thickener 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 dishes. From 4 months, starch is already freely broken down in the baby’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 been used in the cosmetics and perfume industries. Its useful properties are also appreciated in cosmetology. Starch:
- absorbs sebaceous gland secretions;
- protects the skin from the negative effects of the external environment;
- provides gentle cleansing of the skin;
- It has a calming and refreshing effect.
Face masks based on this powder can be prepared at home. According to reviews, a lifting face mask is highly effective. To prepare it, you will need the following ingredients:
- rice starch - 1 tsp;
- egg white - 2 pcs.
At high speed mixer, beat two egg whites to a state of strong foam. Gently introduce starch and mix well. Apply the resulting mass to a cleansed face for 20 minutes. After time, rinse off the mask with warm water and apply a moisturizer to the skin.
How to cook rice starch yourself?
The technology for preparing this product at home is to perform the following actions:
- Take 1 kg of Krasnodar round rice and pour it into a clean jar with a capacity of 3 liters.
- Pour the cereal with cold water 5 cm above the level.
- Leave the jar at room temperature for 5 days. Water should be changed daily. Otherwise, rice may ferment.
- On the sixth day, all water must be drained.
- Grind soaked rice in 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.
- Strain the rice solution through a fine sieve or folded in several layers of cheesecloth back into the jar.
- When all the rice is chopped and filtered, the jar should be left at room temperature for another day. During this time, starch will settle to the bottom, and water will remain on top. Now it will be necessary to “get” it out of the can.
Starch drying and storage
When the liquid in the jar settles, you can proceed to the further preparation of rice starch at home:
- Prepare a colander, covering it with a thin cotton (waffle) towel. Drain the entire contents of the jar into it. Water will drain, and the starchy mass will remain on the towel. Leave it as such for at least 12 hours.
- Transfer wet starch to another clean and dry towel.
- Leave it to dry completely. Most likely, starch will seize in a large piece. As it dries, it needs to be broken.
- Grind the pieces to flour using a rolling pin. Then sift the dry mixture through a fine sieve several times.
- Store the resulting starch in a hermetically sealed glass jar. It is recommended to use it for 12 months. From 1 kg of rice, 950 g of dry white powder should be obtained.