Wash the rice well and soak it for about 2 to 3 hours. If needed the rice can be soaked for just about an hour, but the longer it soaks, the smoother flour it yields. Ideally, about 3 hours would be perfect. For recipes such as athirasam, where it is alright to have slightly coarse rice flour, it is enough to soak for an hour.
Drain the water entirely and then spread the rice on a clean kitchen cloth. Spread the rice with your hands so that it is in a thin layer.
Let it remain like this for about 15 to 20 minutes. Make sure that the rice is drying in shade and not in sun. I left it on my kitchen table.
After about 15 minutes, check the rice with your hands. It should have lost all its moisture but still, be a little wet to feel. Make sure you don’t dry it entirely. The rice should have a hint of moisture in it.
Now transfer this to the blender jar and grind until smooth.
Use a jalada (flour sifter) and sift the flour. If there is a lot of coarse rice left, then transfer it to the blender again and grind. Sift once again.
If using right away or in a couple of days, then you don’t have to do anything. If you are going to store it for a few days, then it is advisable to roast the flour for a few minutes to dry it out. This helps increase its shelf life. Roast the rice flour for about 5 – 7 minutes. It need not change color, but just get warm.
Let it cool down to room temperature and then store it in an airtight container.