Following 3 days of conversion from rice starch to sugars a yeast culture is added and alcoholic fermentation begins.

Glutinous rice starch is often used as a vegetarian glue or adhesive.

It is distinct from rice starch, which is usually produced by steeping rice in lye.

Arrowroot is often replaced with cheaper starches, including potato, corn, wheat, or rice starch.

They are also suitable for cooking brown rice (which contains oils and bran fiber that cook differently from pure white rice starch).

It is famous for its sweet, "Pootharekulu" made of rice starch.

Chinese cooks use rice starch or corn starch.

The Japanese diet has traditionally contained large amounts of rice starch.

In 1881, rice starch, which was important for ironing clothes started to be produced.

The most sensitive detection method is parasite culture, and the culture media require the addition of rice starch.