How to Extract Starch From Rice Bran

Sucrose is combined with other elements in the rice plant's leaves and stems, where it will eventually be stored in the rice grains as starch, which makes up to 90 percent of the rice grain. The starch from dozens of rice species is used to make cosmetics, paste, Japanese pastries and paint used by artists. The starch granules of rice must absorb water and swell, and then they must be heated rapidly to complete the bonding process that allows the starch to be extracted, according to the Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology in Prague, Czech Republic.

Rice bran
Water
One-gallon pot
Colander
Filter paper
12 inch by 12 inch wire screen

Instructions

- 1
  
  Use pots with lids to keep foreign objects out.
  
  Pour one quart of rice bran and water into the pot, and cover with a lid. Allow the rice to soak for up to 24 hours.
- 2
  
  Do not rinse the rice bran before soaking.
  
  Turn the burner on to medium-high heat, and bring the soaked rice to a boil. Slightly reduce the heat every 30 seconds until the rice is cooking on low heat while maintaining the boil. Boil the rice bran until all the moisture has been absorbed. Remove the pot from the heat.
- 3
  Place a screen over a large colander inside a sink. Lay a sheet of filter paper over the screen.
- 4
  Add hot tap water to the pot of rice bran until it covers the rice. Stir the rice thoroughly, then drain the water slowly over the filter paper. If the filter paper becomes too thick with rice starch, begin draining over a new screen and paper.
- 5
  Add more hot tap water to the rice bran, and drain over filter paper until the water runs clear. Starchy water will be cloudy. You will know that you have extracted all the starch from the rice bran when the rice is no longer sticky to the touch.
- 6
  Place the screens in a sunny area for the water to drain and evaporate, leaving only the powdered starch behind.

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