Ground Rice in a recipe

honeypop

In an attempt to cut down on the amount of cakes OH likes to buy, I am going to make almond slices (his fave) at home.

I am using a recipe from my Bero book, but it calls for 50g ground rice. I have no way of getting any before I wanted to make them - tonight.

How essential is this to the recipe? I know it probably does need it or it wouldn't be listed! But what effect does ground rice have, is it for flavour, texture or what?

Does anyone know what will happen if I just leave it out? Or is there anything that can be used as an alternative?

Plum_Pie

It's finer than wheat flour and therefore is good for sticky but not overly heavy textures. White rice flour has almost no taste, brown rice flour needs plenty of spices to make it palatable in baking (!)

I can't think of a good substitute but I don't think it would ruin the slices to use all wheat.

Seakay

Found this:
Ground rice

This is rice that has been ground to a coarse powder, it has a similar consistency to ground almonds and is a creamy white colour.
Uses: Ground rice is used in baking to enrich pastry, cakes and biscuits and is used in a similar way to flour. It is often mixed with flour or ground almonds in recipes.
To store: Keep in a cool, dark place for up to 1 year.

As it's only 50g I think that you would be ok using all flour or 50g ground almonds - they might not be quite the same but they should taste fine, and the joy of the homemade is a big plus anyway!

Rikki

Do you have semolina?
You could use that instead. You are just looking for something to make the texture course.

To be honest I have made almond slices with just the basic sponge mix.

Here's the recipe I use:

1oz plain flour
1/2 level tsp baking powder
2oz ground almonds
2oz caster sugar
1 egg
a few drops of almond essence.

THIRZAH

I make an almond sponge for individual bakewell tarts with 4oz marg, 4 oz caster sugar, 2 oz SR flour, 2 oz ground almonds, 2 eggs and a ts of almond essence-should think it would work for slices too.

pariskate

can I turn this thread around a bit and ask whether you have any good recipes using ground rice. I have a bag (and one of flaked rice) sitting in the cupboard but haven't got a good recipe so far. I remember my mum used to put it into bisucits (which were yummy) but not sure of her recipe (think it might have been shotcake). Any idea? thank you,

Kate

honeypop

Thanks for the replies everyone! I didn't see the alternative recipes from Rikki and Thirzah until it was too late, I made the almond slices by just leaving out the ground rice, they were ok just a bit gooey/sticky in the middle, I wonder if that was my cooking or something the rice would have stopped.

Anyway, will try them with those other recipes next time and hopefully won't be so gooey in the middle!

Rikki

pariskate wrote: »

can I turn this thread around a bit and ask whether you have any good recipes using ground rice. I have a bag (and one of flaked rice) sitting in the cupboard but haven't got a good recipe so far. I remember my mum used to put it into bisucits (which were yummy) but not sure of her recipe (think it might have been shotcake). Any idea? thank you,

Kate

The recipe I have for shortbread with ground rice is as follows:

4oz plain flour
2oz ground rice
4oz butter/marg
2oz caster sugar

sieve flour and ground rice together in mixing bowl
rub butter/marg into sieved mixture
stir sugar into rubbed-in mixture
knead and press the mixture together to form a smooth ball
roll out and make into biscuits

bake for 15/20 minutes on a greased baking tray at 190c
cool on a wire rack.

Rikki

honeypop wrote: »

Thanks for the replies everyone! I didn't see the alternative recipes from Rikki and Thirzah until it was too late, I made the almond slices by just leaving out the ground rice, they were ok just a bit gooey/sticky in the middle, I wonder if that was my cooking or something the rice would have stopped.

Anyway, will try them with those other recipes next time and hopefully won't be so gooey in the middle!

They may have become gooey as you would have needed to substitute the groung rice for another dry ingredient.

but if OH ate them and enjoyed them don't worry.:D

You can wow him with plenty new ideas and recipes.

pariskate

Thanks for that recipe Rikki, I"ll try it for the weekend.
Kate