Making Homemade Rice Flour
The secret to a fine grind is moisture control. If your grains are even slightly damp when they hit the blade, you will end up with a sticky paste instead of a usable flour.
Patience is your primary ingredient
The drying time is non-negotiable. If you rush the drying phase, the flour will clump and potentially sour if stored for more than a day.
- large bowl
- fine mesh strainer
- baking sheet
- high-speed blender or spice grinder
What goes in.
- 2 cupsuncooked short-grain white rice
Pulsing to precision
Run the blender in short, sharp bursts rather than a continuous cycle. This keeps the blade from heating the rice, which preserves the texture and prevents the flour from developing a cooked scent.
The method.
Soak the rice
Rinse the rice under cold water until it runs clear. Cover with two inches of water in a bowl and let sit at room temperature for at least 4 hours. The grain is ready when you can easily crush it between your thumbnail and finger.
Drain and dry
Drain the rice in a strainer for 15 minutes. Spread the grains in a single, thin layer across a baking sheet. Let them air-dry for an hour, tossing occasionally, until the surface of each grain looks matte and feels bone-dry to the touch.
Pulverize
Transfer the dry rice into your blender. Process in 5-second pulses, shaking the container between intervals to redistribute the grains. Continue until the texture resembles fine cornstarch.
Sift
Pass the flour through a fine-mesh sieve. Any large fragments remaining in the sieve should be returned to the blender for a final pass.
Other turns to take.
Glutinous Rice Flour
Follow the same process using sweet rice (glutinous rice) to create a flour meant for chewy, mochi-style applications.
When it doesn't go to plan.
Never process more than one cup of rice at a time to ensure an even, fine grind.
If you live in a humid environment, set the baking sheet near a fan to speed up the drying process.
Store the finished flour in an airtight jar in a cool, dark place for up to one month.
The ones that keep coming up.
Can I use brown rice?
Yes, but the oils in the bran layer shorten the shelf life significantly. Use brown rice flour within a week and keep it refrigerated.
How do I know if it is dry enough?
If you touch the grains and they leave a damp mark on your finger, they need more time. They must be completely dry before blending.
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