Ground Toasted Rice - rice

Method

• Select a skillet in which the rice fits in a thin layer.
• Put the rice in the pan, place over medium-low heat, and toast the rice, shaking the pan occasionally.
• The grains will first turn opaque and then golden.
• When the rice starts to show color, monitor the skillet closely, shaking it more frequently so that each grain toasts evenly.
• The grains will give off a fragrant nuttiness and shrink a bit, and the small holes at the end of each grain will be dark and visible.
• In general, it takes about 15 minutes to toast rice properly.
• When the grains are golden and/or golden brown, they are ready.
• Remove from the heat and let cool.
• When the grains are cool enough to handle, grind the rice in 1-tablespoon batches in a clean, dry electric coffee grinder.
• Pulse each batch about 8 times to achieve the texture of fine cornmeal.
• Do not grind to a fine powder.
• Put the ground rice through a coarse-mesh sieve, return the bits that didnt go through the sieve to the grinder, and add the next batch of whole toasted grains.
• Repeat, passing each batch through the sieve and returning any bits to the grinder.
• At the end, there will be some bits that will have to be discarded.
• You can save time by preparing the ground toasted rice several hours in advance and keeping it at room temperature covered with plastic wrap.