Introduction: DIY- How to Make Rice Flour
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About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
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:
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!
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
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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39 Comments
Question 2 years ago on Introduction
First of all, thank you for a very detailed post.
I tried this but it didn't work out well for me. Actually not at all. I rinsed, soaked (about 3 hours) and partially dried 2 cups of long grain rice. Used a Vitamix with dry blade jar. The rice clumped into big balls. So I dried the remaining rice until it was completely dry. After that I tried to blend it and after 5 - 6 attempts, I ended up with rice pellets (about 1/3 the size of the original grain). They simply would not break down any further. I have never seen anything so indestructible.
Just so there is no question about my blender, it is fine. It is a new Ascend series with the dry grains jar. I can grind flour from un-rinsed, un-soaked rice without issue. However when I use that flour, my recipes require twice as much water to come close to the proper consistency that I get with store-bought white rice flour. I was hoping the rinse & soak would help with that issue. I'm going to try a rinse and dry, then grind next to see if that works.
Any thoughts on what may have happened ? What would cause the rice to be so hard that it can't be ground ?
2 years ago on Introduction
I stored my dry rice four in a jar in the cupboard 1 week. Now it has become clumped up in soft clumps. Can I still use it? Was I supposed to refrigerate it?
3 years ago
Krupp's spice grinder worked very well. Very fine flour. Just what's needed for my cloth lined sourdough proving basket.
Thanks
8 years ago on Introduction
Hello!
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!
8 years ago on Introduction
Does it need to be Basmati rice? Can it be any other rice?
Reply 8 years ago
I don't use basmati. And mine turns out fine.
8 years ago on Introduction
can you mash the rice with a masher stone? because i have no idea where my blender is. thanks :) great post btw
Reply 8 years 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.
8 years 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!
8 years ago on Introduction
Nice post, thanks!
I have no Vitamix for the moment... Did you try it with a regular hand-held mixer as well?
Reply 8 years ago on Introduction
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.
Reply 8 years ago on Introduction
Aha, great idea, I'll try that one! Thank you!
11 years ago on Introduction
What did you make with your flour?
Reply 11 years ago on Introduction
Hiya ehudwill! I made berry-filled Pisang Goreg (Asian banana fritters). They were wonderful! ;-P~
Reply 11 years ago on Introduction
Those look good. I hope there is an instructable coming.
Reply 11 years ago on Introduction
There is. ;-)
Reply 9 years ago on Introduction
oh please give us this recipe !!!!!!
Reply 11 years ago on Introduction
What are you going to make?
Reply 11 years ago on Introduction
I was going to try making some sticky rice balls.
Reply 11 years ago on Introduction
mmmmmmm... looks yummy!!! ;-P~