White Rice (2 cups)
Water (to taste)
for 60 minutes.
After 1 hour, drain the rice and spread it out over a baking tray to dry for at least 10 minutes.
Preheat the oven to 210 degrees F (100 degrees C).
While the rice is still slightly damp, add to a high-speed blender or food processor in batches. Process for 1-2 minutes at a time until a superfine powder forms.
Pass the ground rice through a sifter or sieve to get out any remaining chunks.
Pour the rice flour into a baking tray, spread out and dry the preheated oven for at least 15 minutes (or until dry) before storing in an airtight container.