Fresh Rice Sheets and Noodles
Create a culinary masterpiece in your own kitchen with this recipe for *Fresh Rice Sheets and Noodles*! Delicate, translucent, and wonderfully versatile, these homemade rice sheets are crafted from a simple blend of rice flour, tapioca starch, and water, producing a silky texture and authentic flavor. Whether sliced into ribbons for fragrant stir-fries or enjoyed as wrappers for spring rolls, these gluten-free, vegan delights elevate any dish with their fresh, made-from-scratch elegance. With easy-to-follow steaming techniques and minimal ingredients, this recipe offers a fun and budget-friendly way to customize rice noodles for soups, salads, and more. Perfect for meal prep or experimenting with Asian-inspired dishes, this recipe guarantees a satisfying addition to your culinary repertoire.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1 cup Tapioca starch
- 2 cups Water
- 2 teaspoons Vegetable oil
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine the rice flour, tapioca starch, and salt. Stir well to ensure an even mix.
Gradually add water to the flour mixture, whisking constantly until you achieve a smooth, lump-free batter with a consistency similar to thin pancake batter.
Add vegetable oil to the batter and whisk to incorporate. This helps prevent sticking during steaming.
Prepare a steamer setup with a flat, heatproof pan or tray that fits inside the steamer. Lightly grease the pan with a small amount of oil.
Bring the steamer water to a rolling boil, then reduce to medium-high heat to maintain steady steaming.
Ladle a thin layer of batter (about 1/4 cup) onto the greased pan. Tilt the pan gently to spread the batter evenly into a thin sheet.
Place the pan into the steamer, cover it with a lid, and steam for 2-3 minutes or until the rice sheet becomes translucent and cooked through.
Carefully remove the pan from the steamer and let the sheet cool for 1-2 minutes. Use a greased knife or spatula to gently lift and transfer the rice sheet onto a cutting board or work surface.
Repeat the process with the remaining batter, re-greasing the pan as needed between batches.
For rice noodles, stack the cooked sheets and slice them into your desired noodle width (e.g., wide ribbons or thin strips). Serve immediately in soups, stir-fries, or sauces.
For rolls, trim the sheets into desired sizes for spring rolls or wraps. Fill with your favorite fillings, roll, and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam gently until soft and pliable again.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
