What type of rice and which grain-size as flour is best for which use case?
I have got a grain mill and am going to do lots of gluten-free recipes with rice flour. From cake, via pudding, to mochi (Japanese dessert)... at some point in time I want to have them done all, at least once, and my question is how fine should I grind the rice and which type of rice should I use for what? For mochi one needs glutinous short-grain rice, for sushi sushi rice. With bread and baked goods everybody knows which grain size of wheat flour one should use. But is it the same grain size for rice flour?