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1
Select a skillet in which the rice fits in a thin layer.
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2
Put the rice in the pan, place over medium-low heat, and toast the rice, shaking the pan occasionally.
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3
The grains will first turn opaque and then golden.
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4
When the rice starts to show color, monitor the skillet closely, shaking it more frequently so that each grain toasts evenly.
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5
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.
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6
In general, it takes about 15 minutes to toast rice properly.
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7
When the grains are golden and/or golden brown, they are ready.
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8
Remove from the heat and let cool.
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9
When the grains are cool enough to handle, grind the rice in 1-tablespoon batches in a clean, dry electric coffee grinder.
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10
Pulse each batch about 8 times to achieve the texture of fine cornmeal.
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11
Do not grind to a fine powder.
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12
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.
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13
Repeat, passing each batch through the sieve and returning any bits to the grinder.
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14
At the end, there will be some bits that will have to be discarded.
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15
You can save time by preparing the ground toasted rice several hours in advance and keeping it at room temperature covered with plastic wrap.
