- Set a heavy frying pan over a medium-low heat. Add the rice and stir and shake every few seconds until the grains are evenly toasted.
- After about 10 mins, the rice should be a medium brown, similar in colour to brown rice. Remove from the heat and allow to cool completely.
- Once the rice has cooled, grind it in a mortar or a coffee grinder, two tbsps at a time, until a fine powder is achieved (the texture should resemble that of stone-ground wholewheat flour - but just a little coarser).
- Store in an airtight container.
Do not cook over a high heat as this results in the rice being undercooked on the inside and burnt on the outside.
|