Thai

Rice Flour

Name: Rice Flour
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 200 g Thai jasmine rice; 600 ml Water, for soaking; 250 ml Water, for grinding

Homemade Thai rice flour (paeng khao chao), made the old way by soaking jasmine rice, grinding it to a smooth milk, pressing out the water and drying the paste to a fine powder. It is the base of khanom, rice noodles and countless batters, and freshly milled it tastes sweeter and smells far more of rice than anything from a packet.

Lunch & dinner Vegan 25g+ protein 8g+ fibre

110 min20 prep · 90 cookMedium714 kcalper serving

Method

Put 200 g of Thai jasmine rice in a bowl and rinse under cold water, rubbing the grains with your hand and pouring off the cloudy water 3-4 times, until it runs almost clear. This removes loose starch and any milling dust that would sour the flour.
Cover the rinsed rice with 600 ml of cold water and leave to soak for 8 hours or overnight at room temperature. The grains are ready when they have swollen, turned chalky white, and a single grain crushes to a smooth paste between thumb and finger with no hard core.
Drain the rice in a sieve and rinse once more. Tip half of it into a blender with half of 250 ml of fresh water and run on high for 3-4 minutes, then repeat with the rest. Traditionally this is done on a stone mill; with a blender, stop and rub a drop of the milk between your fingers and keep going until you feel no grit at all.