I am curious why you cook the rice first? Couldn't you just use uncooked rice and grind it to flour yourself? I did it the other day to "clean" the grinder I use for grinding spices, although I threw it out afterwards. But it had a very floury texture, although more fiberous than milled flour since it had all the bran and stuff still on the rice (brown rice).

Do you cook first, then dry it? Or do you just use it cooked?