• Mix together the white rice flour, cornflour, salt, and cream of tartar in a medium sized saucepan. You don't need to sift the flours unless they're particularly lumpy.
• Add the oil into the dry ingredients, then gradually add in the water, stirring as you go until it becomes a smooth, thick slurry.

  If you're using liquid food colouring, this is the time to add it. See the notes below if you want to make more than one colour of dough.
• Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the mixture thickens and becomes a dough. Make sure you're scraping along the bottom of the pan as you stir, so it doesn't get stuck. If it's thickening too fast for you to stir properly, reduce the heat slightly.

  When it's done, it may still look a bit sticky and won't form a proper smooth ball like regular playdough, but there shouldn't be any very wet/liquidy patches left.
• Tip the dough out onto a heatproof surface (or into a bowl if your bench isn't heatproof) and once it cools down enough to handle, knead it until smooth.

  If you're using gel colouring, you can split the dough into pieces, and knead the gel colouring (a small amount at a time) to each piece, adding more colour if needed.
• And that's it! You can play with the dough now, or store it for later.

Storing the Playdough

• The unused playdough will keep for at least several weeks in an air-tight container or sealable plastic bag. Once it has been used, as long as it hasn't been left to dry out, you can pop it into a container and keep it for later.

  You can also freeze the unused dough for use at a later date.