Homemade Rice Flour Recipe

5 from 14 votes

Making your own rice flour at home is simpler than you might think, and it’s a fantastic way to ensure you always have this versatile ingredient on hand.

Prep Time15

Grinding5

Total Time20

Course: Rice Flour, Rice Substitutes

Cuisine: American

Servings: cups

Calories: 675kcal

Author: Elle John

Ingredients

2 cups white rice long or short grain

Instructions

Begin by thoroughly rinsing your rice under cold water until the water runs clear. This step removes any impurities and excess starch, ensuring a finer flour.
Spread the rinsed rice on a baking sheet and let it air dry for a couple of hours or until completely dry. Alternatively, you can gently dry it in an oven set to the lowest temperature for about 10-15 minutes. The rice needs to be completely dry to grind well.
Place the dried rice in a high-speed blender or a grain mill. Grind the rice on the highest setting until a fine, powdery flour forms. For a finer texture, sift the flour to remove any larger particles and then grind again.
Transfer the rice flour to an airtight container and store it in a cool, dry place. It can also be refrigerated to extend its shelf life.

Notes

While white rice is most commonly used, feel free to experiment with brown rice for a whole-grain version. Brown rice may result in a slightly nuttier flavor; I have covered the whole recipe, which is quite similar to the one in my article, substitutes for brown rice.
Don’t skip the sifting if you’re aiming for super fine flour. It makes a difference in the texture of your baked goods.
When grinding the rice into flour, try to do it in small batches and take frequent breaks to avoid overworking your blender.
Homemade rice flour can be used in the same way as store-bought rice flour.

Nutrition