Quote:
Originally Posted by NancyM
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?
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Sorry Nancy, I missed your post somehow...
Sometimes I cook it first so that it purees better and makes for a 'less gritty' final product. I don't spend time drying it as I have three young children and don't have that kind of time... although it would be great to experiment at that level too.
Sometimes I grind it in my coffee grinder (your spice grinder would work just fine) for making things like 'cream of rice' hot cereal on cold mornings or evenings as a snack.
Tsk, tsk for throwing out that perfectly good milled rice.
