Mochiko Flour

One of my pantry must haves is Mochiko Flour. I have even panicked when I ran out and needed it in a recipe. It's properties are a great combination of wheat flour and cornstarch when cooking and thickening. You can make roux with it or turn it into a slurry (like cornstarch) and thicken soups and sauces, quickly and easily.


Straight from the box :

"Sweet rice flour is a superior thickening agent especially good for recipes to be refrigerated or frozen. It inhibits liquid separation."

Now, would the box lie? You can add it in at any point of the meal too. Either sprinkle it to your vegetables after you have sauteed your vegetables for a soup before adding the broth or add it after the broth as a slurry. I prefer it over cornstarch because to me cornstarch gets a little too gelatinous for me. The mochiko stays smooth.What I also love about it, freezing is a breeze. Typically when you freeze a soup or sauce that is dairy based, there is separation when you freeze. Mochiko doesn't allow this and your meal looks just as good coming out of the freezer as going in.

I have made the mistake and tried other rice flours in hopes to do the same thing and none of them worked out. So learn from my mistake and take this ingredient literal and don't pick up anything else.

Disclaimer: Views on Mochiko Flour are my own.