POTO II

I just finished in the kitchen...again!

There is definitely a difference between freshly ground rice "flour" and the store bought white rice flour.

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Unfortunately, I do not have a mitati (stone grinder). Instead, I used a large wooden rolling board and my rolling pin. After the rice soaked overnight, I put it in my food processor. I added just a little bit of sugar to help agitate the rice, but the rice only came out coarsely ground. I gave the rolling board and rolling pin a try. IT WORKED! Well, I did not roll it.....I kind of dragged the pin across the rice. I did make rice flour.....not as fine as the store bought, just a tiny bit coarse.

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Since I had a recipe that was delicious, albeit not quite the poto we know of, I used MY rice flour in place of the store bought. I figure I would use it on a recipe I know works. I did not intend to use all my flour...the recipe only called for 2 cups of flour. Well, I must have put in about 5-6 cups of HAND GROUND FLOUR! I guess that the commercially produced flour took up less space than my flour.

I couldn't find my coffee grinder.....it may be worth the time to buy one.

At the moment, I have the mixture "rising". I hope this works as it took me 2 hours to grind 2.5 lbs. of rice!

If this does not work, I will try a poto recipe out of an old cookbook. It calls for tuba.....but I suppose I can come up with some beer-manha juice-yeast concoction.