Fresh Rice Noodles - KIS pg 15

[KathD11]

I don't know if I am a little delirious from the festive season, but I had such fun making these! My only issue was that my noodles didn't come apart when I swirled them in the water, perhaps I didn't put enough oil between the layers or I just need more practice. Next time I will probably just steam each layer separately to save fussing around.

If anyone has had success steaming in layers I would love to hear your tips

I am going to use my noodles in pad thai for dinner tonight.


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[CreamPuff63]

I used sushi rice as that is all I had and no particular variety is mentioned. As I was cooking the first layer I looked on Tenina's utube and she used basmati. When I was cutting up the noodle strips I wet the knife on both sides and that seemed to stop it from sticking to the rice. The noodles were very gluggy and could have been a result of the type I used seeing as sushi is meant to stick together. I'll have another go some day.

[Bonsai]

My DH had success with rice noodles a while ago using jasmine rice. I suspect a long grain variety is better but maybe sushi rice would work with plants of oil between the layers

[kt2]

I love these noodles. I use basmati rice and only do single layers at a time. I use my long pizza "rocker type"  slicer to cut them. I love the smell of the house when cooking these too! 

[kt2]

I should also add that I prefer mine as thin as possible, usually i find that the last layer is the best ( as usually there is not quite enough to cover the varoma tray) so that is how thin I try to make it throughout 

[CreamPuff63]

Good tips there, specially using the pizza knife

[KathD11]

I used jasmine rice too. I agree with kt2 the thinner ones were best, when I make it again will follow the tips.