Make sure your cups of rice and your blender are as dry as possible. If I hand washed my blender, I like to wipe it dry and let it air dry as well.

Place the rice into the blender and process. I have a Blend-tec, which is my favorite blender because it can process the most difficult mixtures in one or two minutes. It makes smooth flours and sauces with ease.

If you do not have a high-powered blender, you will need to blend in one minute increments and possibly strain the rice fragments out in between blending.

Make sure to let your blender sit for a couple minutes and cool down between blending, so you do not burn out your motor. Use this time to stir up the rice or strain it.

Once it is in a fine flour like consistency, pour into a dry airtight container and seal tightly. Store in a cool dark place like a cupboard or pantry for two weeks, in the refrigerator for 3-6 months, and in the freezer for about a year.