From the page: Leftover rice still has a lot to give
Idea 5
Homemade rice flour
gluten-free, rice flour is the base of cakes and breads in many Asian and Brazilian kitchens — from rice cake to tapioca. Since the cereal already comes dry and stable, turning it into flour at home is one of the oldest and most reliable ways to give it a new life.
What you need
- Raw rice (from an opened bag or dry remnants)
- Powerful blender or food processor
- Fine sieve
How to make it
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1
Make sure the rice is completely dry — moisture makes the flour go moldy.
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2
Blend in batches in the blender on high speed for 1 to 2 minutes, until it becomes a powder.
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3
Sift to separate the fine powder from the larger bits.
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4
Return the large bits to the blender and blend again.
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5
Store in a closed container in a dry place; it keeps for months.
Finishing touches
use it in cakes, pancakes, pastries and to thicken sauces. Lightly toasting the flour in the oven gives it a farm-cake flavor.
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