A machine called SHMM was used to make rice flour from two types of rice: indica and japonica. The shape of the rice grains affects how well they turn into flour. The longer grains of indica rice made it harder to turn into flour compared to japonica rice. The temperature at which the rice was milled also affected how well it turned into flour. Overall, the shape and milling temperature of the rice grains influenced how well they could be turned into flour using the SHMM machine.