DIY- How to Make Rice Flour

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
  • 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!
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AlexandraA713 days ago


Well, from the not-so-sunny UK, comes a report on MY experience.!

I needed rice flour made from GLUTINOUS rice. I have a specific recipe, that calls for this specific flour, but like others here, I wasn't really very keen on buying by the ton, when the recipe calls for ounces, but: I did have some glutinous rice so decided to see how this method would work...

Ok.. well... let me just say this: If you're going to use glutinous rice flour once in a blue moon, and in small quantities, it's worth the effort, but if you're going to be making anything with it on a frequent and abundant basis - buy the stuff commercially!

What a palaver! I rinsed the rice (as directed). Soaked it (ditto) and dried it until just damp. Then I implemented a slight change. Instead of grinding in the blender and THEN drying, I thought that following that route might clog things up, so I reversed that process. I poured the slightly-moist rice into a large, non-stick frying pan and on a medium heat, began drying the rice. 'Lumpy' doesn't begin to cover it. It became a laborious, and painstaking process, to keep the rice separate (I used two, flat wooden/plastic fish slices) and just kept chop-chop-chopping the lumps with the 'blade' edges, to separate the grains and dry the rice. It took around a half-hour, and admittedly, some of the grains DID begin to colour slightly, but not to any great degree... In the end, I had some very small lumps left (I even separated some of them by rubbing them between my fingers - they were hot, but not unbearably so, but it's hard on the fingers!) and then, once I was happy that the rice was adequately dry, I transferred it to the blender.

OK: let's cut a potential novel down, here: In brief, you'd be better off with a coffee grinder (which I DO have, but it's in storage - we recently moved, downsizing....). The process was only partially successful, BUT: I DO now have the quantity of glutinous rice flour I need, with more besides, AND I have some quite large chipped fragments of rice I will put in my coffee grinder - when I get that back! So as I said, if you need a small quantity, the hardest part is cooking the rice beforehand, (which, given the sticky consistency of the rice, I still think was the better order to do things in) and if you want fine flour - invest in a good quality coffee grinder. Google for one with good reviews.... Hope all this helped, or at least provided some entertainment!

heaven694 months ago
Simpler instructions i use, except i process it twice in the blender and then soft it thoroughly!
GeorgÜ heaven692 months ago

except that you need a really strong blender / grinder if you want to follow those "easier" instructions. That is not something everyone can afford. However, people who want to eat vegan / healthy / gluten-free should save up and get one of those babies.

Does it need to be Basmati rice? Can it be any other rice?

I don't use basmati. And mine turns out fine.
HatsuneP5 months ago

can you mash the rice with a masher stone? because i have no idea where my blender is. thanks :) great post btw

heaven69 HatsuneP4 months ago
I don't think this would work too well as i do use a pestle and mortar for many of my spices, because i want them to my level of crushed and not totally crushed like in a spice grinder. I would definitely. find your blender or invest in one if you're gluten free. Hsn has flex pay which is totally free and you can get a really good one for like $25-30 a month. Interest free! I have a wolfgang puck and a nutribullet rx. I love them both and use them for different things.
heaven694 months ago
Oh... You defintely need a blender and a good one at that. Haven't tried a good processor... But for some reason i just don't think the blades are low enough or tight enough. A magic bullet works also. In very small amounts, but please process twice to take out the grainiess and always, always sift!
heaven694 months ago
Oh... You defintely need a blender and a good one at that. Haven't tried a good processor... But for some reason i just don't think the blades are low enough or tight enough. A magic bullet works also. In very small amounts, but please process twice to take out the grainiess and always, always sift!
heaven694 months ago
Just curious why you're cooking it? I watched a test kitchen show and they said to just blend it. I've just been blending it twice to make sure it's really fine otherwise it seems nore like corn meal otherwise it seems to usually cook like white flour as long as I'm real careful with the measurements. I totally hate coconut flour. The measurements are too much of guess work and its always coming out dry and you always have to add another for or two. You cannot use just straight coconut flour. I haven't tried almond flour and don't see how that would compare to a grain either as it has natural oils in it and when you blend it, it turns into butter. At least in my machine it does!!! But then i have a professional blender. I want to try the professional blender by dash. But i already have a nearly $200 blender plus a nearly $200 bullet system. Can't explain the cost for yet another blender... Maybe I'll give one away.. Smile. If i get the dash. If i don't like it, I'll just return it. But it's all automatic. Its compared to the vitamix for 1/3 of the price. Anyways. I use rice flour for everything since being diagnosed with Celiac's a month ago. The cost to buy it is simply insane. Walmart does carry it, just so costly.

Nice post, thanks!

I have no Vitamix for the moment... Did you try it with a regular hand-held mixer as well?

When I make cream of Rice Cereal, I use a coffee grinder. Although in this recipe the rice is dry. Which could very well make a difference. You might also be able to use a regular blender.

Aha, great idea, I'll try that one! Thank you!

ehudwill2 years ago
What did you make with your flour?
bajablue (author)  ehudwill2 years ago
Hiya ehudwill! I made berry-filled Pisang Goreg (Asian banana fritters). They were wonderful! ;-P~
Those look good. I hope there is an instructable coming.
bajablue (author)  ehudwill2 years ago
There is. ;-)
oh please give us this recipe !!!!!!
bajablue (author)  slyfoxqh1 year ago
lol… you're killin' me here! :-D
bajablue (author)  bajablue2 years ago
What are you going to make?
I was going to try making some sticky rice balls
bajablue (author)  ehudwill2 years ago
mmmmmmm... looks yummy!!! ;-P~
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.
armylight22 years ago
Great..... thanks to the picture,procedure and also the Note
and also I've got the highest score
bajablue (author)  armylight22 years ago
Woot-woot... how great is that!

Thanks for sharing!!! ;-)

Internet high-five.jpg
armylight22 years ago
I'm trying to make this flour right now for my ASSIGNMENT in T.H.E
bajablue (author)  armylight22 years ago
Hiya armylight... how did it go?
ehudwill2 years 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)  garnishrecipes3 years ago
Thanks so much Garnish! Gluten-free baking is definately an art form, so you are certainly within your element. ;-)
Aww thank you!
sunshiine3 years ago
Yay! Rice flour! Thanks for sharing.
bajablue (author)  sunshiine3 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)  AussieAnglerGal3 years ago
I hope you can use this AAG! Thank you for commenting and voting!!!
Chad.Kalas3 years ago
Faved! Thanks!
bajablue (author)  Chad.Kalas3 years ago
Thank you for the ultimate compliment Chad! ;-D
artfulann3 years ago
bajablue (author)  artfulann3 years ago
Thank you Artfulann!
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