Step 1

Measure dry rice (1 cup) into high powered blender, food processor, or food mill.

Step 2

Pulse a few times to break up the grains of rice, and then run on high speed until powder forms (about 1 minute) that is fine and not gritty when felt between the fingers. If you have to do this a second time, for an additional minute, let the rice flour cool down for a minute if it feels hot to the touch.

Step 3

Repeat with additional rice, if desired, in one cup increments.

Step 4

Tap the rice flour through a mesh strainer to remove any hard pieces of rice that did not become powdered.

Step 5

Store in a cool pantry in a closed container for 1 year to several years (for white rice flour) or 3-6 months (for brown rice flour).