Soak rice for 20 minutes. (To remove the natural arsenic in rice)
Rinse the rice and dry it in sun.
Dry roast it in a kadai.
Let it cool for some time.
Grind the roasted rice into a fine powder. (I ground it a little coarse as my son doesn’t like it if it is very fine)
The powder can be stored in an airtight container and can be used up to 6 months.