Sunday, 28 August 2016

​​​​​​​​​​​​​Rice Flour






Preparation Time : 30 mins      |      Cooking Time : 5 mins 
​Soaking Time : 2 hrs      |      Drying Time : 3 hrs


Ingredients : 
            
IngredientsMeasurements
Raw rice2 cup
        
​Method :
  1. Rinse the raw rice in water for couple of times. Then add enough fresh water to soak the raw rice well and leave it to get soaked for at least 2 hours.
  2. After 2 hours, drain the water from rice completely and spread it in a clean white towel to get it dried. It could take at least 3 hours to get dried. The rice should be just slightly damp, not wet.
  3. Take a blender to grind the rice in 1/2 cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. When the rice has broken down into small granules, blend on high until the texture is powder-fine. 
  4. Sieve the ground rice powder and keep aside the left over residue rice rava (coarse in texture) in a separate bowl. Grind these residue with next 1/2 cup batch of soaked & dried raw rice. Repeat till all the powder fine texture gets.
  5. Now heat a thick bottom pan, add the powdered rice and roast it for 5 mins or so on a medium heat till the wetness dries off. Spread it on a clean paper to cool down. Store it in a air tight container.

​​Notes :

  • Rice flour can be stored in an air tight container for 3-4 months by refrigerating.
  • 1 cup of raw rice will yield almost 1 & 1/4 cups of rice flour.
  • Raw rice can be of any type like basmati.
  • Always grind in batches and stop grinding if blender gets hot.
  • Make sure the rice flour is completely dry and there is no moisture in the rice flour before storing it.
  • Test for dryness is by taking a pinch between fingers & then those will not stick together if properly dried.​



No comments:

Post a Comment