Article: On some machines, the highest setting might be labeled as “pastry.” Flip the switch to power on the grain mill once you’ve adjusted the dial.  The settings on the dial control how coarse or fine the flour will be. A lower setting churns out a grittier powder, for instance. Always turn the grinder on prior to adding the rice. The hopper will automatically grind the rice as it passes through and will deposit the flour in the attached canister. If necessary, use a spoon or other utensil to push the rice towards the center of the hopper to speed up the grinding. If the flour isn’t as fine as you’d like it to be, run it through the hopper again. You’ll know the grinding process is finished when you hear the mill give off subtle high-pitched sound. Flip the power switch to the off position to stop the mill. You can let the mill run for an extra 5 seconds after it’s finished just to make sure no stray pieces of rice are lodged inside. The canister should easily detach from the mill. Once you transfer the rice flour into an airtight container, seal the container tightly by pressing firmly on the lid until it snaps or suctions into place.  Scrape any excess flour on the sides of canister into the container with a spoon so you don’t waste any. Resealable bags are a suitable alternative to a container. After 1 year, you might notice that the flour loses some of its flavor and smells musty. Throw it away sooner if you see mold.  Cool, dark spots are best for storing flour. Look for an area that is dry, too. Keeping flour in the fridge or freezer is your safest option to prevent it from spoiling faster. Label the container or bag with a permanent marker or sticker label if you want to remember when it will expire. Write down the contents of the container (“rice flour”) along with the expiration date.

What is a summary?
Turn the dial to the highest setting, then turn the mill on. Pour the rice into the hopper of the mill to grind it. Turn off the mill after you grind all of the rice. Remove the canister from the mill and pour the flour into a container. Store the flour in the pantry, fridge, or freezer for up to 1 year.