Rice vermicelli belong to the popular oriental noodles inSoutheast Asian countries. Desirable qualities of vermi-celli are low cooking loss and appealing eating quality.Preparation of rice flour, which is a major component ofrice vermicelli, is one of the important factors governingrice vermicelli quality. Rice vermicelli are normally pre-pared from wet-milled rice flour. However, the wet-millingprocess requires a large amount of water, which in turncreates a lot of wastewater. Many attempts have beenmade to prepare the products from dry-milled flour inplace of wet-milled flour to minimize wastewater and en-ergy consumption. However, these attempts were notsuccessful in obtaining good quality puffed snacks [1] andrice noodles [2] when compared with wet-milled flour.