How to make rice flour at home
2 Cups Raw rice (or as required)
A dry grinder or mixer to grind rice
1. Start off by washing rice twice in water and soaking the rice for a minimum of one hour.
2. Drain the water from rice completely and spread out the rice as a thin layer on a cotton cloth or a newspaper.
3. Dry for 20 to 30 minutes in the shade. It should be almost dry with a bit of moisture.
4. While rice is still mildly wet, transfer to a dry blender/grinder in small batches.
5. Grind for 3 to 4 minute till you get a super fine rice powder.
6. Add the rice powder to a fine sieve & sift it to get super fine rice flour. If you find small balls formed due to the moisture content in the rice, break and sieve it.
7. Sieve until you get residue rice rava (coarsely ground rice) and grind it along with the next batch of rice.
8. Use it directly right away if you are going to use it immediately to prepare any snacks.
9. To store it you dry roast the sieved flour until you see steam coming out of the flour. Cool down completely by spreading on a newspaper and then store in an airtight container.
1. It is important to grind the rice when mildly wet because if it is dry, it will not grind properly
2. As you’re using slightly wet rice, use the rice flour immediately. To store it, roast it for a couple minutes until hot and then let it cool and store.
3. If you are grinding in bulk give it to a mill so that the grinding is even and fine too.
4. It is best to soak the rice in water for at least 1-2 hours.
5. Soaking longer eases grinding and gives you softer flour.
6. 1 cup rice yields 1 1/2 cups rice flour. I prefer to make fresh batch of rice flour as and when required.
7. I always prefer to store leftover rice flour in the refrigerator.
8. You can use the same process to prepare brown rice flour but just increase the soaking time of rice to 3 to 4 hours.