> 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. My nanny made these tarts- she was from New South Wales. She used rice flour, and heard no complaints about her baking. The secret to her delicious shortbread was to substitute a third of the regular flour with the rice. Good luck.
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