Q:
A: As others have said, the answer is no. Forgive me if the following is more than you wanted to know, but I am adding my own answer here, because some of the information you have received is technically incorrect. Malting rice does not make it non Kosher for Passover. Ashkenazic Jews (the overwhelming majority in the United States) do not eat rice at all during Passover. Sephardic Jews do eat rice, and *by itself" the malting process would not make it non-Kosher. Malting is simply allowing the grain to sprout before it is cooked. It has nothing to do with leavening. HOWEVER, note that I said that malting is not enough by itself. In practice, the way malting is done makes the rice non-kosher. The technique used for commercial malting is to water the grain to encourage the sprouting, and there are are strict limits on the amount of time that grain can remain in contact with water before the baking process. That is to ensure that natural yeasts in the air don't start to start working on the grain. The sages say this time is 18 minutes. In commercial malting processes, that time would always be exceeded. The bottom line then is that commercially malted grains are not Kosher for Passover. If you were to allow natural malting of fresh (not dried) grain, many authorities, at least those from the Sephardic tradition, would probably permit it on Passover. But that doesn't happen in the industrial world. In any event, manufacturers of Kosher and Kosher for Passover foods are usually quite eager to get them certified and labeled as such. If a processed food has no certification, you can be pretty sure that it is not Kosher for Passover. I hope this clarifies rather than confuses the situation. Good luck!!