Homemade Rice Flour

I started the recipe with the 300 grams of brown rice, which I placed in a well-heated pan. I set the heat to medium, ensuring that the temperature was constant to avoid excessive frying. With a wooden spoon, I stirred continuously, being careful not to burn the rice grains. My goal was to extract moisture from them, to create an ideal base for the flour I was about to prepare. After about 5 minutes of constant stirring, I noticed that the grains began to dry slightly, so I turned off the stove and let the rice cool down a bit.

Once the rice had completely cooled, I transferred it to a food processor. I gave it a quick pulse, wanting to make sure the grains were not ground too finely yet. Then, I used a coffee grinder to achieve a uniform texture. I decided to grind in stages, adding 3-4 tablespoons of rice for each round, to avoid overloading the machine. The resulting powder was placed on a plate, ensuring that nothing was lost from this treasure.

The next step was to sift the ground product through a very fine sieve. The flour that did not pass through the sieve was transferred to another container for later reuse. Thus, I obtained two distinct containers: one with fine flour and the other with coarser flour. I decided to grind the coarser flour once more, repeating the sifting process. After this second sifting, I was happily surprised to find that the fine flour had increased, while the amount of coarse flour was considerably reduced, perhaps only 2 tablespoons in total.

I mixed all the fine flours together, resulting in an extremely fine flour with a very pleasant cream hue. The advantage of making flour at home is that I can make exactly the desired amount, thus ensuring that the flour retains all its nutritional properties. This flour can be stored for about 2 weeks in airtight jars, making it extremely practical. It can be successfully used for thickening sauces, for delicious puddings, in the preparation of gluten-free breads, in combination with other types of flour, and even in making cookies necessary for various dietary regimens. Thus, not only did I obtain a healthy flour, but I also discovered a versatile method to enhance the diversity of our diet.

 Ingredients: 300 g of brown rice (or white) frying pan coffee grinder (food processor, manual mill, etc.) 1 very, very fine sieve

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