riceflour

riceflour (uncountable)

1. Alternative form of rice flour.
   • 1907 August 19, “Corn Statistics”, in Mark Lane Express, Agricultural Journal and Live Stock Record, London, →OCLC, “Review of the British Corn Trade during the Past Week” supplement, page iii, column 2:

     Flour ............sacks 16,000 / Maizeflour...... ,, / Riceflour ...... ,,

   • 1992, Beth Yahp, “So You Will Never Leave Me”, in The Crocodile Fury, Sydney, N.S.W.: Angus&Robertson, published 1993, →ISBN, page 124:

     Grandmother rushed here and there when the sun was a mere pale disc, helping, always helping: rolling straws from waxpaper for a few cents a bundle, chopping meat and vegetables for the large family meals, kneading riceflour cakes for market the next morning.

   • 1993, Ben Davies, “Food and Drink”, in Thailand (Thomas Cook Travellers), Basingstoke, Hampshire: AA Publishing, →ISBN, page 165, column 2:

     For dessert, the Thais favour dishes which foreigners often find excessively sweet. They are called khanom and may vary from riceflour and coconut milk to sticky rice and custard.

   • 2004, Mutsuko Tokunaga, translated by Yoko Toyozaki and Stuart Atkin, “Green Tea and Japanese Confectioneries”, in New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts, Tokyo: Kodansha International, →ISBN, part 1 (A Tea Drinker’s Guide), page 34:

     Wagashi are very dainty and attractive sweets that are made from riceflour, wheatflour, sweetened adzuki beans, and various seasonal fruits.