Makes 1 Lb.
1 1/4 cups un-cooked long-grain rice
1 1/4 cups Mead
Olive oil
1. Soak the rice overnight in the mead. After soaking, grind the rice and mead for 5 or 10 minutes in a blender to form a very smooth thin batter, (A food processor won't work for this.) When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough.
2. Lightly coat an 8" x 8" x 2" baking pan with oil and heat it for about 3 minutes in a steamer (I use a large covered wok). Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes. From this point on, check to make sure there's water in the steamer. Add boiling water as necessary if it's low.
3. After 5 minutes, coat the top of the first layer lightly but thoroughly with olive oil and pour 1/2 cup of batter in an even layer on top of it. Again, steam for 5 minutes. Repeat with the remaining batter. After adding the last layer, steam for 8 minutes. When sliced, the layers will separate into thin noodles.
4. Use immediately in any recipe calling for rice noodles or wrap them tightly in plastic wrap and store in the 'fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.
Anthony
1 1/4 cups un-cooked long-grain rice
1 1/4 cups Mead
Olive oil
1. Soak the rice overnight in the mead. After soaking, grind the rice and mead for 5 or 10 minutes in a blender to form a very smooth thin batter, (A food processor won't work for this.) When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough.
2. Lightly coat an 8" x 8" x 2" baking pan with oil and heat it for about 3 minutes in a steamer (I use a large covered wok). Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes. From this point on, check to make sure there's water in the steamer. Add boiling water as necessary if it's low.
3. After 5 minutes, coat the top of the first layer lightly but thoroughly with olive oil and pour 1/2 cup of batter in an even layer on top of it. Again, steam for 5 minutes. Repeat with the remaining batter. After adding the last layer, steam for 8 minutes. When sliced, the layers will separate into thin noodles.
4. Use immediately in any recipe calling for rice noodles or wrap them tightly in plastic wrap and store in the 'fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.
Anthony
