Rice Powder Recipe
Follow this method for making the finest rice flour at home:
Ingredients
- Rice
- Water
Instructions
Rinse Rice
- Rinse rice grains thoroughly - rubbing between fingers under running water. This removes dust or debris.
- Drain water and allow rice to dry completely before grinding. Any moisture content makes flour go rancid faster.
Mill Rice
- Add rice to grain mill's hopper. Grind on finest setting first pass. Expect flour to have some coarse bits.
- Feed small batches for efficiency. Pulse mill if needed to prevent overheating.
Sift Flour
- Sift milled rice through a fine mesh sieve over bowl or sheet pan. Collect any coarser grains that didn't pass sieve.
- Alternatively, use a cheesecloth instead of sieve to separate fine flour.
Re-Mill Coarse Grains
- Return coarse rice bran to mill. Grind again on finest setting. Sift once more after second grind.
- This double-milling maximizes how much fine flour is produced.
Let Dry
- Spread freshly milled rice flour in thin layer on baking sheet for 1-2 hours. Allowing it to dry evenly enhances shelf life.
- Alternatively, dry on very low heat in warm oven for 30-60 minutes. Watch closely to prevent scorching.