In previous publications to this one I have commented that I have been incorporating different types of flours to the elaboration of my recipes, being one of the most used the one of rice, in first because it is of the most versatile and for its neutral flavor it adjusts so much to sweet as salty flavors. Thus making with this, cakes, biscuits, cookies, as a thickener for sauces, and even for breads.

Actually making this type of flour is very simple, easier than many imagine, the ingredients vary according to the type of flour they want to make, and is always a single ingredient, this time it was the turn of rice, this cereal is part of the basic diet in many countries, in addition to serving as an outline for delicious dishes, is a wonder in its powdered version.



To process this type of flour you need to have a grinder (in my particular case I have it and I love to use it) a blender of good power or a food processor, we remove according to the amount you want to grind or process, and the utensil that occupy a variable time, but no doubt the result is satisfactory.

Ingredients and Utensils

Rice.

Sieve or Strainer.

Liquer, food processor or mill

Packaging to store flour

Preparation

Difficulty level: Low

Researching the process of preparing this type of flour, on the websites I reviewed, I found that the rice is ground raw, and so I set out to make my first rice flour, finding myself with a coarser texture and rustic at the time of preparing the recipes, which is why for the last one I made I took to a preheated oven at 200 ° C for 15 minutes the rice, arranged on a tray.

Comparing experiences, I recommend the pre-cooked rice, this gives us a finer final texture and pleasant to the palate, in addition to making the grinding easier and faster, regardless of the equipment we use. After removing the rice from the oven and still hot, we continue with the mill or processor, doing this activity in portions so that our equipment is not forced, and if they are doing this process with manual mill, it does not get stuck.




After milling the rice, we proceed to sieve, so as to obtain our rice flour as the one we buy in the supermarket, the remaining one that remains in the sieve, is not wasted, this can be used to mix with corn flour and make delicious "arepas", can also be mixed with lentil flour and make delicious hamburgers of lentils and rice, and even to bread meats.

Nothing of rice is really wasted, the finest flour also serves as a thickener in sauces, to make "atoles" and baby food, the latter is one of the uses that I give more, as it is a more natural option and free of so many chemicals and preservatives to prepare the bottle of My Mathias. In my next recipe you will see how delicious cookies with this flour are left.

Images of my property, taken with the lens of my iPhone 5s, and edited in PowerPoint 2013

Thank you for taking the time to read this publication. If you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!



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