Roasted rice flour can be made from ground rice or rice flour which can be easily found in supermarkets. It is dry roasted in a heavy-bottom saucepan, frequently stirring to avoid burning the rice. Once the rice has a toasted scent and a slight change in colour, it is done. Roasted rice flour is an essential thickener used in the Burmese fish noodle soup, mohinga.
On occasions I have used roasted chickpea flour, however this will alter the flavour of mohinga.