After some research on the internet, I determined that basically rice flour is just ground up rice. Easy enough, except the only blender I own holds approximately eight ounces. My sister-in-law gladly loaned me her blender, which I used for maybe five minutes before I broke it. Oops. So, okay, factor in the cost of a replacement blender, I still think grinding my own flour is going to be cheaper in the long run.
Now my mind was really working. What could I use that might be a better machine than a blender? Coffee grinder? Maybe. Then I found this lovely contraption at an estate sale:
From what I can tell, it was manufactured circa 1977, so it has thus far managed to stay alive and functioning for the past 34 years. Also, it weighs approximately 17 pounds. Let's see how it holds up now that I have my destructive hands on it.
I ground a batch of rice last night. I poured in enough rice to fill the bowl about half full, then added some water to make it a little bit pasty. I tried grinding it dry and it seems to work better a little wet.
After it was finely ground, I poured the paste into a big plastic container and put it in the fridge without a lid overnight. It would probably dry on the counter just fine but I theorize that the cold helps speed things up. I could be totally wrong, it has been awhile since I studied condensation and evaporation in science class.
This morning I took it out of the fridge and chopped up the little rocks of dried rice. They were still moist enough that they weren't actually rocks yet. Here is what it looked like after preliminary chopping:
Finally, I will sift it to make it finer and to get rid of any rice grains that didn't get ground up.
Here ends my adventure in white rice flour making. Hopefully there will be no more kitchen appliance casualties in the future and that I can get good enough at this to be able to have enough flour to get back to baking after being away from the oven for several months.
