Add rice to a bowl and pour water. Rub the rice well and discard the water.

Repeat the rinse a few time, 3 times. Drain to a colander. Shake off gently to remove the excess water and leave it in the colander for 5 mins.

Transfer to a absorbent cloth and pat dry.

Spread the rice and let it air dry on the cloth until crunchy. Or alternately add it to a pan and roast the rice on a medium heat for 2 to 3 mins. Later reduce the heat and roast until crunchy. It takes about 6 to 7 mins.

Cool and add to a grinder jar. Grind in intervals of 1 minute until the rice grains are ground to a fine powder. If you want coarse flour you can instead pulse the rice in the grinder.

Place a fine flour sieve over a large mixing bowl and transfer the flour to the sieve.

Sieve the flour and add the coarse grains if any to the grinder. Grind again.

If your grinder is not powerful enough, grind the sieved flour again. This gives you very very fine flour.

Store rice flour in a air tight dry glass jar at room temperature for 2 months. You can refrigerate for an year or more.