Wet and Dry Rice Flour

Wet and dry rice flour are two forms of rice flour commonly used in various culinary applications. ​ Both types are derived from rice grains, but they undergo different processing methods, resulting in distinct textures and characteristics.
Dry rice flour is made by grinding dried rice grains into a fine powder. It is commonly used as a thickening agent in cooking and baking or as a gluten-free alternative to wheat flour. Dry rice flour has a soft and powdery texture, similar to wheat flour, and is often used in recipes for bread, cakes, pastries, and other baked goods. It has a neutral flavor and can be easily incorporated into a wide range of recipes.
Wet rice flour, on the other hand, is made by soaking rice grains in water for a period of time, typically overnight, and then grinding them into a smooth paste. This paste-like consistency gives wet rice flour a unique texture and stickiness. It is commonly used in Asian cuisine, particularly in dishes like rice noodles, rice dumplings, and various rice-based desserts.
The sticky nature of wet rice flour makes it ideal for certain dishes that require a chewy and gelatinous texture. For example, in Asian cuisines, wet rice flour is used to make rice noodles, which have a distinct chewiness and elasticity when cooked. It is also commonly used to make rice dumplings or rice cakes, which can be steamed, boiled, or pan-fried.
Both wet and dry rice flour have their own unique characteristics and are used in different culinary applications. Dry rice flour is versatile and can be used in a wide range of recipes as a gluten-free alternative to wheat flour. Wet rice flour, on the other hand, is particularly valued in Asian cooking for its sticky texture and is commonly used in dishes that require a chewy and gelatinous consistency.