Ingredients :
100 % Reihoku Canton, Kôchiriz Prefecture rice
Packaging :
800 gr net sachet
Keep dry away from light.
Origin:
Kôchi, Japan
Reihoku Canton in Kôchi Prefecture, Shikoku island, is well known for the excellent quality of its paddy fields and rice. Despite its many qualities, rice flour is not used a lot in western cuisine.
Gluten free, it is also perfect to make bread, cakes and pastries. It is very healthy, slow and light to digest.
It gives a very pleasant crunchy lightness to fried food and other tempura but also to biscuits…
A lot easier to digest than wheat flour, you'll soon be using it all the time.
A simple recipe for tempura batter: mix 100 gr of rice flour with 180 ml of ice cold water and an egg. Heat the frying oil to 170°C ( at the right temperature, batter dropped into the oil will resurface immediately! ). Flour a prawn, vegetable slice or piece of chicken with rice flour and then dip it into the tempura batter. Fry it in the cooking oil until it is golden and crunchy!
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