Tuwon shinkafa

My mother taught me this recipe, and I adjusted the amounts.Put the cut up sweet potato in a bowl of water right away, or it will turn black.Put the sake in the rice cooker with the rice, before filling with water. If you add it after filling up the water to the line, there will be too much liquid.Even with the sweet potato added, you can use the regular amount of water used to cook 3 rice cooker cups of rice.I sliced the sweet potato 1.5 cm thick, and then quartered the slices. Recipe by Hamumaki

My son has allergies! And since I'm breastfeeding him, this limits what I can eat as well. But sometimes I want to enjoy bread, which I love. So I made this through trial and error. From having it fail to expand, to it expanding yet withering... I experienced a lot of failures.Please use confectionery rice flour, ones that are suited for cakes. It should be written on the package. That'll give you a nice, soft bread.Using rice flour only makes it too sticky, like mochi. Through trial and error I came up with a bread that I could be happy with. Recipe by Kuroneko3129

Rice flour is pretty popular, and I had some left over, so I used it to make cookies.With the leftover egg white, make Egg White Cookies..I use half rice flour and half cake flour, but you could use either. You could also add chocolate chips.It's got an Oreo-like texture, so for kids you could make cookie sandwiches using jam or cream, and that's very delicious. Recipe by Chibipurin

Second recipes for today. I will be posting recipes almost everyday except the day I’m not cooking. Either husband had meeting outside or weekend,which I normally take off from cooking on Sunday.hehe...husband compliment me for this dish,he said today is special day.the picture I took is from my plate, it is actually portion for two.here my added adjusted to my like pineapple fried rice

There is a Japanese cake called "Ukishima" made with rice flour, white bean paste, and eggs. I replaced the white bean paste with white chocolate and chestnut.

My youngest 3 granddaughters clean their plates. I told their mom, who is my youngest daughter, she said yeah ok. Today she came home and said I don't know what you did to that rice, but make it that way from now on!! And you know how much I don't like rice, she said she ate it all.

I put snowflakes of Nerikiri on a rice flour cake of Matcha & white chocolate. It's also nice to put other decorations on it.

I had tasty oyster rice dish at a restaurant, so I recreated it.You can make this in your rice cooker. Use the water measuring lines in the rice cooker as though cooking plain rice. Do not overcook the oysters. Recipe by Cooking S Papa

Gluten free and vegan!!Using raw rice! (No need rice flour)You can use brown rice or white rice(I published 1 regular loaf bread recipe too)

This bread is sometimes at my local bakery that I frequent. I had black rice at home as well, and it turned a nice color when I cooked it together with regular white rice, so I figured I would try my hand at making some bread with it.Make sure the black rice and broth have cooled completely. This amount of water listed here is for foreign wheat flour (America, Canada etc.). If you are using domestic flour, then it might turn into a sticky dough unless you use less water than this. Leave out 2-3 tablespoons at first and please add more while checking the status of the dough. Recipe by Hiyashinsu

There is a sweet which is called "Ukichima" in traditional Wagashi (a Japanese confectionary). It's made from white bean jam, egg and rice flour. I replace bean jam with chestnut puree & white chocolate in this recipe.

I've lived in Europe for 14 years, and it's been 10 years since I started cooking rice on the stove. At some point, I settled on this cooking method. It's really convenient. I use a different recipe for cooking rice in a Le Creuset pot. When the Le Creuset method feels like too much trouble, I cook my rice following this recipe.1 rice cooker cup = 180 ml. This recipe works for up to 3 rice cooker cups’ worth of rice. If making sushi rice, reduce the water level by 2-3 mm and cook. You can add in a bit of extra water or leave it to steam for 12 minutes, adjust the recipe to suit your preferences. As of late, I always add a little extra water when cooking my rice. Recipe by Mon*chou-chou*

#Wraps_&_rollsThis sticky rice roll is so tasty and good looking. The idea I got from sushi so it's my version of sushi that is stuffed with tuna fish and rolled in black and white sesame seeds.

I bought rice flour, so I decided to try making my usual crepes with half white flour and half rice flour. It became harder to tear and was easier to cook. My husband really liked the chewy texture, so I decided to post the recipe here.If the heat is too low, it takes time to cook and the batter will dry out. You should try to make them thin, yet moist and chewy in the inside. Recipe by Umaumasumairu

I wanted to try making noodles with rice flour. I researched many recipes, and also referred to recipes for making dango (rice dumplings) to come up with this recipe. Rice flour is very different from wheat flour.The rice flour dough is very sticky and resistant so it's hard to roll out thinly. So I tried slicing it very thinly instead. It has a unique texture, somewhere in between pho noodles and commercial rice noodles. Recipe by mini

I invented a recipe of a Wagashi like cake which is made from white chocolate (instead of a bean paste) & rice flour. It's much richer than Wagashi but its texture is similar to "Ukishima (a traditional Japanese confectionary)". I cut it in a rhombus-shape. The shape and colors come from "Hishi-mochi (rhombus-shaped mochi)" which is prepared to celebrate "Hina-matsuri (a festival for girls in Japan)"

Until now, I've always made rice with corn using white rice. But I got some hints from Soratenmama's "Thankful for the Fall Bounty! Sweet Potato and Mixed Grain Rice"and I decided to add mixed grains to my corn rice recipe.At my house, we all sprinkle sesame salt on top, so I use less salt, just a pinch, when cooking the rice. (A pinch of salt seems to bring out the sweetness of the corn). If you want a stronger flavor, you can add 1 teaspoon of salt.The corn cob has a lot of sweetness and flavor, so I cook it with the rice. Recipe by m@n@

Instead of regular wheat flour white cream sauce, I used rice flour!!

I had a lot of leftover rice flour, so I tried it out in my usual recipe for oatmeal cookies and they turned out great!If the dough won't come together with the listed amount of water, gradually add more water until it comes together. Even if there may not seem to be enough moisture, the dough should roll easily enough in the palm of your hand. (Recipe by canahey)

This is an easier version of the recipe I was taught. These pancakes use simple ingredients and are highly nutritional!Really though, the recipe calls for brown rice flour instead of rice flour, and gram flour (chickpea flour) instead of kinako. The taste and flavor are completely different. But these pancakes are plenty delicious and my son eats them up as a snack. Recipe by Mairebo

Nice simple rice dish, I like to use peas, but I've tried it with bamboo chutes, corn, and frozen mixed vegetables. My daughter calls this poo rice because the curry and wasabi mix with epic results.

Idiyappam or string hoppers are popular South Indian breakfast dish made of very few ingredients like rice flour and water. In Kerala, these are usually served with vegetable stew. In some parts of Kerala, these are called nool puttu, while in Tamil Nadu, sevai is a popular breakfast dish. I’ll give you plenty of tips and tricks to make your family go ‘wow’.Ok, let’s do this. Start with the number one tip.1. Use good quality rice flourIf you really want to make idiyappams that taste great, you need to buy good quality rice flour. Classic idiyappam recipes call for raw rice flour. And that’s exactly why you must visit your local Indian grocery store. Raw rice flour is totally different from the regular rice flour you buy from other grocery stores.2. Roast the flourRoasted rice flour is readily available from Indian chops. Look for “idiyappam podi, appam podi” etc. If you can’t find roasted rice flour for your idiyappam recipe, buy regular rice flour and roast it at home. All you need to do is lightly fry it over low flame. Don’t forget to stir continuously.3. Use boiling waterIt is important to allow the water to come to a boil before adding it to rice flour. Warm water is not enough if you want soft and delicious idiyappam.4. Don’t let dough cool completelyWell, this is obviously a very important tip. While you’re pressing the idiyappam, the dough needs to be slightly warm. That way, idiyappam remains soft and holds it's shape really well.

My simple rustic lunch today... Ragi and brown rice mudde with moolangi sambar 😄😄 #onmyplateRagi mudde/ finger Millet flour balls are a staple diet of kannadigas.. it's commonly known as farmer's food, as ragi keeps the stomach full for longer without giving a heavy and lethargic feeling.. it cools your body by bringing down the body heat and is a super nutritious Millet! Needless to say it is a healthy flour, rich sauce of calcium, protein and iron.. It is usually had with a watery broth made out of greens mostly.. called bas-saaru..or massoppu saaru which is basically the broth got from cooking the greens and lentils. Today I paired it with my all time favourite moolangi sambar (radish curry). I have said it before also, I love this vegetable! I feel it's very underrated!The twist in the mudde today is, I've added brown rice.. just as a trial.. Mudde is usually done purely out of ragi flour.. you need a good practice to get the proportions and handling right when doing this.. as it can end up becoming one hard lump or a watery mess!! Believe me, I've been there, done that and thrown it away too 😝. So, just to make it easier to handle, I added some rice and it turned out yum!Topped it with ghee and poured hot sambar.. my lunch is done right! 😄#myfirstrecipe

This receipe was something I had to just come up with there are alot of receipes made with egg but I needed to create mine

I tried this as an experiment and loved it. I did make mine a bit to spicy so I added more rice and a bit of butter to help.

This bagel uses rice flour so it comes out with a nice, chewy texture! With plenty of sesame seeds!

I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". This is called "Kanashi" strictly. I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. But for people who prefer gluten-free food, I would like to show you "How to Make Nerikiri-dough (with rice flour)".

Made selection with white sugar, brown sugar, and one with red food coloring

It's the alternative bread for anyone who got Allergy.This recipe is very basic and easy .Delicious as Rice Flour Can Be