Rice flour making method capable of improving oil absorption rate and salt absorption rate of rice flour

The invention relates to a rice flour making method capable of improving oil absorption rate and salt absorption rate of rice flour. The making method comprises the following steps: (1) performing crushing and sieving on rice to obtain rice flour, (2) adding water into the rice flour, performing uniformly stirring, and naturally fermenting at constant temperature to obtain rice milk; (3) performing grinding on the fermented rice milk, adding oleic acid, and performing circulating on the rice milk by using a hydrodynamic cavitation device; (4) adding potato starch, performing homogenizing, andcarrying out ultrasonic treatment on the rice milk; (5) performing cooking on the rice milk to be pasty; (6) performing kneading on the gelatinized rice paste into rice dough, and performing extrudingon the rice dough into rice noodles; and (7) performing cooking on the rice noodles, cooling with cold water, and taking out to obtain the finished rice flour. Oleic acid is added in the rice noodlemaking process and can be c