Homemade Rice Paper
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 9 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 cup rice
- 3 cup water
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Put the rice in a large bowl and fill up with plenty of water. Then let the rice soak for 7 hours. The rice is then washed about 3 times until the water runs clear.
- Then put 3 cups of rice and 3 cups of water in a blender and chop the whole thing until a milky broth has formed. Then let the mixture stand for another hour and then stir it well. The more liquid it is, the thinner the rice paper will be.
- Now you stretch a piece of fabric over a large pot. A simple cotton cloth is best. It is essential to leave a small hole on the edge so that water can be poured in and the steam can escape.
- When the water is boiling, put half a ladle of rice milk on the fabric and brush the rice porridge outwards in circular movements. As soon as the mass becomes sticky, cover with a lid and cook for a minute. The rice paper is lifted off the fabric with a very thin spatula or with a chopstick.
- Tip: The easiest way to do this is to wet the swab beforehand so that it doesn`t stick.
- Now place the rice paper upside down on a baking sheet with baking paper and dry in the oven for about 15 minutes at 150 degrees. If you want, you can add sunflower seeds to the rice milk.
- Alternatively, the unroasted rice paper can also be used for spring rolls or you can cut it up and make fresh rice noodles for a soup.
- Tip: Always place the rice paper on top, it is less sticky.
- Overall, it takes some practice to find the right amount of rice milk and the best technique for moving the rice paper. You should definitely be patient.
- The roasted rice paper is traditionally prepared in Hanoi with poppy seeds and eaten as a snack with freshly tapped beer.
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