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What else can I help you with?
What is the difference between ground rice and semolina?
Ground rice is from the rice grain. Semolina is from the wheat grain. Semolina is the one that has gluten.
Is semolina same as ground rice?
no
Is semolina is same as ground rice?
no
Can ground rice be used in cakes?
Yes
Why is Tree ear concerned about taking the rice from the ground?
because he wanted to have good rice and didnt want bad rice to eat
What is the maximum slope angle for cultivation?
The answer depends on what is being cultivated. Rice paddies require level ground whereas tea prefers slopes.The answer depends on what is being cultivated. Rice paddies require level ground whereas tea prefers slopes.The answer depends on what is being cultivated. Rice paddies require level ground whereas tea prefers slopes.The answer depends on what is being cultivated. Rice paddies require level ground whereas tea prefers slopes.
Where is rice indigo tobacco cotton grown?
it was grown on the ground haha:)
What is the difference between rice flour and ground rice?
Rice flour is made from finely milled rice grains and is typically used in baking and cooking to create gluten-free recipes. Ground rice, on the other hand, is a coarser product made by grinding rice grains, often used in traditional dishes or as a thickening agent. The texture and intended uses of the two products differ, with rice flour being smoother and more versatile for various culinary applications.
Can you make a Chocolate cake made with ground rice?
With rice flour. I would expect it to not rise as much and be very prone to falling in the center.
What food product made the founding fathers wigs white?
Ground Rice
How much is 12 ounces of ground rice in kilograms?
12 ounces is 0.34kg
Can you use ground rice instead of semolina?
Yes, you can use ground rice as a substitute for semolina in some recipes, but it's important to note that the texture and taste will differ. Ground rice is finer and may not provide the same chewiness or structure that semolina offers, especially in pasta or certain baked goods. Adjustments in liquid or cooking times may be necessary to achieve the desired consistency.
