A few months ago I had read about using rice flour on the peel instead of flour or corn, so I blended up some rice in my spice grinder. Duh, I dumped the rice flour into the jar that was still holding some cornmeal, and then I forgot I ever did that, since it always burned.
Yesterday I ground up some rice, but it was a brown and white rice combination which burned up real good and black and even sticky until it charcoaled to dust on my stone. So is the brown flour the culprit? What happens with semolina? Will straight up white rice burn?