Rice starch

No E-numberGrains & floursOrigin: Plant

Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganYes

It is milled from rice.

Gluten-freeYes

HalalYes

KosherYes

KetoNo

It is a pure starch, so it is almost all carbohydrate.

Low-FODMAPYes

Rice starch is low FODMAP.

The short answer

Rice starch is the fine powder milled from rice, and it is the clearest of the common starches. It is gluten-free, low FODMAP and neutral in flavor, but like every starch it is essentially pure carbohydrate.

85/100

Generally safe

Fine for most people at normal amounts.

E-numberNone

Comes fromPlant

What it doesGrains & flours

Glycemic index—

Daily limitNot set

Also calledRice starch, Rice flour starch

Rules by country

🇺🇸 US FDANot evaluated as an additive

🇪🇺 European UnionNot evaluated as an additive

🇨🇦 Health CanadaNot evaluated as an additive

CaliforniaNo extra rules

Rice starch is a food ingredient with no E-number when it is unmodified. Modified rice starches are authorized in the EU under their own E numbers within the modified starch group, and unmodified rice starch is covered by the general rice and starch rules.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

The granules are smaller than those of corn or potato starch, so they swell less and produce a thinner, glossier gel with none of the graininess. In China and Japan rice starch has a long history as a thickener in savory dishes and as the base for the clear thickened sauces, and in baking it gives a pale crumb with a slight sweetness. Modified versions are treated so they stay stable through freezing and canning, and those carry an E number in the EU.

Where it comes from: Starch milled from rice. The granules are the smallest of the common starches, which is what gives rice starch its clear, glossy thickening and its slightly sweet taste.

Why it’s in food

Thickening
Gluten-free baking
Rice noodles
Coatings
Frozen food texture

Often found in

SaucesSoupsRice noodlesGluten-free breadDumplingsCustard

Also listed as: Rice starch, Rice flour starch, Native rice starch, Rice starch, modified, Rice starch powder, Rice starch, waxy

Health & gut impact

DigestibilityBenefit

Rice starch is easy to digest and is the basis of the bland, easy-to-absorb diet used in gastrointestinal recovery. It is also a common base for the specialist formulas made for people with a damaged gut lining.

ESPEN guideline on clinical nutrition in gastrointestinal disease

Gluten and celiac diseaseUnder study

Rice is one of the naturally gluten-free grains and is the base of most gluten-free flours. The practical risk is cross-contamination at the mill, so a certified gluten-free rice starch is the one to buy for celiac disease.

US FDA, food labeling guide for wheat and gluten

Glycaemic responseUnder study

Rice starch is readily digested and is a fast carbohydrate, which is why glutinous rice is used where a soft, sticky texture is needed rather than for a slow release of energy.

EFSA, scientific opinion on dietary carbohydrates and the glycaemic response

What can I use instead?

Corn starch

Ratio: Use the same weight

Best for: Thickening with a stronger flavor

Pea starch

Ratio: Use the same weight

Best for: Heat-stable thickening

More grains & flours:

BuckwheatBuckwheat is not wheat at all, and it is safe for celiac disease because it contains no gluten. It is high in rutin and magnesium, it is used for soba noodles and kasha, and in Europe it has to be labeled as such so it is not mistaken for a wheat product.Generally safe CouscousCouscous is rolled durum wheat semolina, so it is wheat in another shape and it contains gluten. It cooks in minutes and it is high in fructans, which puts it near the top of the low-FODMAP cut list.Generally safe Durum wheatDurum wheat is the hard wheat behind pasta, semolina and couscous, and it is safe as a whole grain. It contains gluten, so it is out for celiac disease, and it is a wheat grain like any other.Generally safe MilletMillet is a small-seeded grass, eaten as a porridge or as a rice substitute. It is naturally gluten-free, cheap, quick to cook and low FODMAP in a normal serving, and it holds onto its texture better than most grains when reheated.Generally safe

Common questions

Is rice starch the same as rice flour?

No. Rice flour is milled from the whole grain and keeps some of the bran and the germ, while rice starch is the separated starch fraction and is nearly pure carbohydrate. They behave differently in a recipe.

Is rice starch gluten-free?

Yes, and it is the base of most gluten-free flour blends. For celiac disease, buy a certified gluten-free product, because rice is often milled in facilities that also process wheat.

Which starch is best for a clear sauce?

Rice starch. Its small granules disperse evenly and the resulting gel is nearly transparent, so it is the standard choice for glossier sauces where corn starch would cloud and taste of corn.

Is Rice starch safe?

Generally safe (85/100). Rice starch is a food ingredient with no E-number when it is unmodified. Modified rice starches are authorized in the EU under their own E numbers within the modified starch group, and unmodified rice starch is covered by the general rice and starch rules.

Is Rice starch vegan?

Yes. It is milled from rice.

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Scientific sources & regulatory citations

ESPEN guideline on clinical nutrition in gastrointestinal disease
US FDA, food labeling guide for wheat and gluten
EFSA, scientific opinion on dietary carbohydrates and the glycaemic response