Rice and Flours
Red Rice Flour
Stone-ground from Sri Lankan red rice, darker and nuttier than white rice flour.
- Milled from unpolished red rice, bran and all
- Nuttier and darker than white rice flour
- Naturally gluten free
- Stone-ground rather than roller-milled
- The traditional flour for pittu and string hoppers
Available to pre-orderSKU: CC-FLR-RED
Size: 500g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Flour milled from unpolished Sri Lankan red rice, so it keeps the bran and the colour. It behaves like white rice flour in the hand but tastes distinctly nuttier and gives pittu, string hoppers and roti a warm reddish-brown colour instead of a pale one.
Red rice is the everyday grain of Sri Lankan home cooking rather than a health food, and the flour follows it. The bran is left on, which is where both the colour and the taste come from.
Anybody who has eaten pittu made with red rice flour and then had it made with white will notice immediately. The red version is nuttier and more filling, and it holds together a little better in the steamer.
It is naturally gluten free, which matters for some people, though on the island that has never been the reason anybody bought it.
How to Use
- Steam into pittu with grated coconut
- Press into red string hoppers
- Mix half and half with white rice flour for a lighter roti
- Thicken a gravy where colour does not matter
Cook with It
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Frequently Asked
The bran. Red rice is left unpolished, so the flour keeps the bran layer, the colour and a distinctly nutty taste. White rice flour is milled from polished grain and is paler, blander and slightly finer in texture.
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