rice and flour recipe
The Best rice and flour recipe
What I appreciate most about this recipe is how adaptable it is. You can serve it as a side dish with curries or grilled meats, or even as a light main with some yogurt and veggies. It’s also a great way to use up leftover rice, which makes it a practical choice for reducing food waste. Plus, the combination of rice and flour gives it a nice texture—soft but with just enough bite—and it’s naturally gluten-free if you use the right flour, which is a bonus for anyone in the family with sensitivities.
Health-wise, it’s a solid option. Rice provides energy, while the flour adds a little extra protein and fiber, depending on what you use. I like to sneak in some finely grated veggies or herbs sometimes, which boosts the nutrition without changing the flavor much. It’s one of those recipes that feels indulgent but is actually pretty balanced, and that’s why it’s stayed in my rotation for so long. Whether it’s a lazy Sunday lunch or a quick dinner after soccer practice, this dish never disappoints.
Savory Rice and Flour Dumplings
A comforting dish featuring tender dumplings made from rice and flour, simmered in a flavorful broth. Perfect for a hearty meal with minimal effort.
🥘Ingredients
- 1 cup rice flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup warm water
- 2 tbsp vegetable oil
- 4 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 2 green onions, sliced (for garnish)
👨🍳Directions
-
1
In a mixing bowl, combine rice flour, all-purpose flour, salt, and baking powder. -
2
Gradually add warm water and vegetable oil, mixing until a soft dough forms. Let it rest for 10 minutes. -
3
In a large pot, bring broth to a simmer. Add onion, garlic, carrot, celery, soy sauce, sesame oil, and black pepper. Cook for 5 minutes. -
4
Shape the dough into small dumplings (about 1-inch balls) and drop them into the simmering broth. -
5
Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and float to the surface. -
6
Garnish with sliced green onions and serve hot.
🔧Equipment
- Mixing bowl
- Large pot
- Steamer basket or colander
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Savory Rice and Flour Dumplings Works
❓ Frequently Asked Questions About Savory Rice and Flour Dumplings
1. Can I use any type of rice for this recipe?
Yes, you can use different types of rice, but the texture and cooking time may vary. Short-grain rice like Arborio or sushi rice works best for creamy dishes, while long-grain rice like basmati or jasmine is ideal for fluffier results. Adjust the liquid ratio accordingly if using a different variety.
2. How do I prevent lumps when mixing flour with liquid?
To avoid lumps, gradually whisk the flour into the liquid (water, milk, or broth) while mixing continuously. You can also sift the flour before adding it or mix it with a small amount of cold liquid first to form a smooth paste before combining it with the rest.
3. Can I make this recipe gluten-free?
Yes! Substitute regular flour with a gluten-free alternative like rice flour, almond flour, or a gluten-free all-purpose blend. Ensure all other ingredients (like broth or seasonings) are also gluten-free to avoid cross-contamination.
4. How do I store leftover rice and flour dishes?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze the dish for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of liquid to restore moisture.
5. Can I bake this recipe instead of cooking it on the stovetop?
Absolutely! Many rice and flour-based dishes (like casseroles or puddings) can be baked. Adjust the liquid ratio slightly, as baking may require less moisture. Cover with foil initially to prevent drying, then uncover to brown if desired. Bake at 350°F (175°C) until fully cooked.
