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Re: HELP - GROUND RICE?
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Posted by: Ariadne on April 11, 2002
In Reply to: HELP - GROUND RICE?
Posted by Melinda on January 5, 2002
Subject: Re: HELP - GROUND RICE?
Ground rice is slightly grainier than rice flour, but rice flour can be substituted successfully in Bakewell Tarts. Another substitute that works well is fine semolina flour. Good luck.

> I was given the recipe for Bakewell Tarts. It calls for "ground rice". Here in Canada we have no such thing...at least of what I can identify. Is there a universal name for ground rice that I might find here. I thought maybe "rice flour". If anyone has a universal cooking dictionary and/or know of another name for ground rice, I really would appreciate any help at all.

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