Ricegrain

Ricegrain is a type of rice that is milled to a very fine consistency, often used in cooking and baking. It is typically produced by milling whole grain rice, which is the unprocessed form of rice, to remove the bran and germ layers, leaving only the endosperm. This process results in a rice that is lighter in color and has a smoother texture compared to whole grain rice.

Ricegrain is often used in recipes that require a fine texture, such as in soups, stews, and sauces. It is also commonly used in baking, where its fine consistency helps to create a smooth and even texture in baked goods. Ricegrain is available in both white and brown varieties, with brown ricegrain retaining some of the nutrients and fiber found in the bran and germ layers.

Ricegrain is a versatile ingredient that can be used in a variety of dishes, from savory to sweet. Its fine texture and mild flavor make it a popular choice for those looking to add a subtle rice flavor to their dishes without the added bulk of whole grain rice. However, it is important to note that ricegrain is not a whole grain and does not provide the same nutritional benefits as whole grain rice.