How to Make Rice Flour
Step 1
Place 1 to 2 cups (240 to 470 ml) of rice in your blender at a time. You don’t want to clog up the blender by filling it completely with rice. Smaller amounts will let the blade work more efficiently and grind the rice better.
A good rule of thumb to follow is that 1 cup (240 ml) of rice yields about 1 1/2 cups (350 ml) of rice flour.
You can use either white or brown rice, as long as it’s raw and uncooked.
Step 2
Cover the blender and grind the rice until it’s a fine powder consistency. Turn the blender on the highest setting to get the best results. The flour should be smooth and there shouldn’t be any large chunks.
Grinding rice is hard on your blender's blades. If you plan on making a lot of flour, invest in a higher quality blender that's more durable.
The finer the flour, the better it will work in baking and other recipes.
Step 3
Transfer the flour to an airtight container and place the lid tightly on it. Any air that leaks into a container that's not properly sealed can cause the flour to spoil faster. Either a plastic or glass container or jar will work.
If you use a resealable bag, squeeze out any excess air before you seal the bag.
Step 4
Store the flour in the pantry for up to 1 year until you’re ready to use it. While flour can keep for a very long time, it tends to get musty or stale after 1 year. Throw it away if you see mold or notice a foul scent.
To keep track of when the flour needs to be thrown out, use a permanent marker or a sticker label to note the date you should throw it out by. This will be 1 year from the day you made it. If you have different types of flour in your pantry, you may also want to write “rice flour” on the label.
Keeping the flour in the refrigerator or the freezer will help the flour last longer.
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