DIY- How to Make Rice Flour




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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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    36 Discussions


    4 years ago on Introduction


    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!


    4 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

    1 reply

    Reply 4 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.


    4 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!

    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 6 years ago on Introduction

    Hiya ehudwill! I made berry-filled Pisang Goreg (Asian banana fritters). They were wonderful! ;-P~


    5 years ago on Introduction

    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.