Rice starch is the pure starch separated from milled rice, and it has the smallest granules of any common food starch — just 2–8 microns across. That fineness gives it a uniquely smooth, creamy, opaque body that mimics the mouthfeel of fat, which is why it thickens puddings, custards and sauces with a soft, short, spoon-coating richness rather than a clear gloss.
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