Instructables

DIY- How to Make Rice Flour

Featured
Picture of DIY- How to Make Rice Flour
RiceB.jpg
RiceC.jpg
RiceD.jpg
BananaF.jpg
RiceG.jpg
RiceH.jpg
RiceI.jpg
RiceN.jpg
RiceK.jpg
RiceL.jpg
RiceM.jpg
Rice flour is one of the foundation ingredients in gluten-free baking, but it's something I don't keep in my pantry. 

I recently came across an interesting recipe that called for a single cup of superfine rice flour. I could have substituted with cake flour (which I do have in my pantry ;-) but I really wanted to keep the recipe authentic at it's base level. 

Instead of driving 52 miles to buy a spendy 24oz. bag of Bob's Red Mill (yielding nearly 6 cups of rice flour that I might never use up), I decided to search the internet to see if it was feasible to make (copycat) the same rice flour myself... and it was!

Here's my easy (somewhat improved ;-) adaptation from Susan of India.

Tools needed:
  • Blender
  • Fine-mesh Strainer
  • Paper towels
  • Large Skillet
  • Heat-resistant Spatula
  • Sifter
Ingredients:
  • White Basmati Rice- Raw (not instant rice)
  • Water
Every cup of raw rice will yield almost 1 1/4 cups of sifted Rice Flour.

Step 1:  Rinse the rice thoroughly under cold running water. Drain briefly.  Put the rice into a bowl and cover with cold water. Soak for 3 (minimum) to 6 (maximum) hours.

Step 2:  Drain the rice in a fine-mesh strainer for 10-15 minutes.  Spread the rice out on a triple layer of paper towels to dry for an hour or so.  The rice should be just slightly damp... not wet.

Step 3:  Use your blender to grind the rice in 1/2 cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. When the rice has broken down into small granules, blend on high until the texture is powder-fine. Repeat this process until all the rice has been finely ground.

Step 4:  Heat a large skillet over medium heat.  Working in 1 cup increments, add the rice flour to the pan. Stir constantly until all of the steam has evaporated.  Continue cooking for a couple more minutes.

Note: The resulting rice flour should be snow white.  If it begins to brown, immediately lift the pan up and lower the heat.

Test for doneness (dryness) by taking a pinch between your fingers. Properly dried flour will not stick together.

Remove from heat and cool to room temperature.

Step 5:  Sift the rice flour.  Return any residual "clumps" back into your blender for reprocessing, then sift again. 

Store refrigerated in an airtight container... or get cookin'... because now you have rice flour for that special recipe you've always wanted to try.  

Thanks for stopping by!
ehudwill1 year ago
What did you make with your flour?
bajablue (author)  ehudwill1 year ago
Hiya ehudwill! I made berry-filled Pisang Goreg (Asian banana fritters). They were wonderful! ;-P~
BananaAa.jpg
Those look good. I hope there is an instructable coming.
bajablue (author)  ehudwill1 year ago
There is. ;-)
slyfoxqh bajablue8 months ago
oh please give us this recipe !!!!!!
bajablue (author)  slyfoxqh8 months ago
lol… you're killin' me here! :-D
bajablue (author)  bajablue1 year ago
What are you going to make?
I was going to try making some sticky rice balls
bajablue (author)  ehudwill1 year ago
mmmmmmm... looks yummy!!! ;-P~
juliet454us9 months ago
Hi, I just wanted to comment on your excellent post. We have discovered my daughter is gluten intolerant, and I am looking for suitable substitutes for wheat flour. How do you rate rice flour against almond flour? Besides the cost of course. I had to comment partly because you clearly have lived some time in Oregon, am I right? I have never heard the term spendy used anywhere else. I about fell out of my chair laughing! I live in Pennslyvania now, but spent 17 years in Oregon. I consider that my true home. Thanks for giving me a fond reminder! Anyway, I would appreciate any feedback and advice you have to give, as we are just starting on this journey(Ha!). Thanks for listening.
armylight21 year ago
Great..... thanks to the picture,procedure and also the Note
and also I've got the highest score
bajablue (author)  armylight21 year ago
Woot-woot... how great is that!

Thanks for sharing!!! ;-)

Internet high-five.jpg
armylight21 year ago
I'm trying to make this flour right now for my ASSIGNMENT in T.H.E
bajablue (author)  armylight21 year ago
Hiya armylight... how did it go?
ehudwill1 year ago
I will have to try this. I was looking up recipes for rice flour the other day.
I'm so happy you posted this. Great step-by-step pictures! I'm gluten-free, and baking is so darn expensive.
bajablue (author)  garnishrecipes2 years ago
Thanks so much Garnish! Gluten-free baking is definately an art form, so you are certainly within your element. ;-)
Aww thank you!
sunshiine2 years ago
Yay! Rice flour! Thanks for sharing.
sunshiine
bajablue (author)  sunshiine2 years ago
You're welcome and Thank YOU sunshiine! ;-)
wow that is so simple! i have often come across recipes that need rice flour!
very cool, Voted!
bajablue (author)  AussieAnglerGal2 years ago
I hope you can use this AAG! Thank you for commenting and voting!!!
Chad.Kalas2 years ago
Faved! Thanks!
bajablue (author)  Chad.Kalas2 years ago
Thank you for the ultimate compliment Chad! ;-D
artfulann2 years ago
awesome!
bajablue (author)  artfulann2 years ago
Thank you Artfulann!
SHIFT!2 years ago
Yes, this is what the internet needs more of. DIY MOCHI!
bajablue (author)  SHIFT!2 years ago
OMGosh... what a fun recipe... must create!!!