yes you can grind rice into flour. I've seen using a coffee bean grinder. I'm not sure a FP would get it small enough.

I've been making rice crackers lately and they are Very crispy. I only use cooked brown rice which I make a paste of in the fp. No flour at all. I do add other seeds and stuff though.

bumblebeez, please, please post your recipe!!!

Deanna

Thank you, terri_pacnw. I hadn't even thought of the coffee grinder! I do have a 'cheapy' one, I'll have to try both it and the food processor tomorrow.
bumblebeez, your rice crackers sound very good, hope you will post your recipe.
Rusty

Dang I never thought of the coffee grinder, brilliant! And here I was paying top dollar at the asian market - to make English shortbread no less!

Any clue why rice went up in price so much lately?? It's doubled here for regular and tripled for varietal. Any more of this and I'll be grazing in my backyard two meals a day.

I'll post it tomorrow!

Day late and dollar short, but here's some more information.

A coffee/spice mill is a good way to mill rice. It's commonly done to clean a coffee/spice mill. But which rice for which application?

Not much difference in performance or color between white and brown rice, and they can be used interchangeably in a recipe.

There IS a difference in performance between the different varieties. Flour made for long-grain rice is best used for breading, sauces, and as a thickener, but not for baking. Both medium- and short-grain rice flours are multi-purpose and can be used as a thickener and in baked goods. You'll get a "sandy", dry crumb using medium- or short-grain rice.

For 1-cup flour, grind a scant 3/4-cup rice (3/4-c. minus 1 T.) short-grain rice or 3/4 c. long-grain.

Hint: 10-20% rice flour makes for crunchier cookies.

-Grainlady

I'm sorry about my earlier post because these do contain some flour. But they are still really good.

Rice Crackers

1 and 1/2 cups brown rice cooked in 3 cups water with salt to taste
1/2 cup semolina flour
1/2 cup flax seed
2 tablespoons natural (pale) sesame seed
2 tablespoons tamari
Some water

Mix rice in food processor with flour until it is mushed up.
Add flax seed, sesame seed, tamari and enough water to make a thick paste/dough
About 1/2 cup water.

Cut a piece of parchment for a (preferably) rimless cookie sheet.
Put a fist-sized ball of dough on parchment and cover parchment with plastic wrap.
Roll out dough to very thin about 1/8". The dough must be rolled out on the parchment and rolled out
using the plastic wrap.
Remove plastic wrap and score with a pizza cutter into squares about 2" wide or so.
Bake at 325 until golden brown - about 20-30 minutes. Remove from oven, cut apart with scissors, and flip over. The texture should be similar to fruit rollups. Return to oven for 10 minutes. Don't burn.

Remove from oven and place on a rack or counter until all dough is cooked to this stage.
When all dough has been cooked, return all crackers back to the oven and turn off the heat.
The crackers should be on two cookie sheets now and may overlap some.
Leave in the oven until crunchy /dry. Several hours or overnight.
Store in airtight container.

Notes:
Wax paper will stick so use plastic wrap. Wheat flour does not taste good
Use semolina or possibly cornmeal but I have not tried that. Quinoa would be my second choice after semolina.
These are my adaptation of MaryÂs Gone Crackers.