RICE PASTA SHEETS RECIPES

Name: Fresh Rice Sheets and Noodles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 pounds fresh noodles, 4 serving(s)
Ingredients: 1 1/4 cups rice flour; 6 tablespoons tapioca starch (available at Asian markets); 5 tablespoons wheat starch (not wheat flour, but available at Asian markets); 1 1/4 teaspoons salt; 2 1/3 cups water; 2 tablespoons vegetable oil (plus more oil for the pans)

FRESH RICE SHEETS AND NOODLES RECIPE - FOOD.COM

Fresh Rice Sheets and Noodles Recipe - Food.com image

This is a handy recipe for making rice sheets and noodles, especially the ones that are not readily available, such as the wide rice noodles. The recipe is easy, but I suggest that first you watch a video such as, www.ifoodtv/video/making rice noodles. One video is worth a thousand words. This recipe comes from one of my most treasured books: "Asian Pasta" by Linda Burum, 1985. Linda claims that she can make a batch of rice noodles in much less time than it takes to go to the store, and that the homemade noodles are far superior.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 3 pounds fresh noodles, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 cups rice flour
6 tablespoons tapioca starch (available at Asian markets)
5 tablespoons wheat starch (not wheat flour, but available at Asian markets)
1 1/4 teaspoons salt
2 1/3 cups water
2 tablespoons vegetable oil (plus more oil for the pans)

Steps:

Combine the rice flour, tapioca starch, wheat starch, salt and water; stir until smooth; then strain the batter through a fine strainer and stir in the oil; let the batter sit for 30 minutes.
Have ready an oiled baking sheet; then oil two 8-inch square pans or two 9-inch square pans; then place an 8-inch round cake rack in a wok and add water to just below the rack; boil the water and have a kettle of hot water available to replenish the water in the wok.
Stir the batter very well and add 5 to 6 tablespoons to one pan, allowing the batter to cover the bottom of the pan; set the pan on the cake rack, cover the wok, and steam over high heat for 5 minutes; then remove the wok top without allowing condensed water to drip on the rice sheets; remove the baking pan and cool in a sink filled with 1/2 -inch cold water; meanwhile, fill and steam the other pan; loosen the cooled rice sheet and roll it out onto the oiled baking sheet; turn the rice sheet so both sides are lightly oiled, then transfer to a platter; repeat the cooking, cooling, and oiling with the remaining batter.
Cover the rice sheets with plastic wrap and refrigerate at least 2 hours before cutting the sheets into one-inch wide strips, or other shapes called for in the recipe.
Makes about 3 pounds of noodles.;.

Nutrition Facts : Calories 240.8, FatContent 7.5, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 730.9, CarbohydrateContent 39.6, FiberContent 1.2, SugarContent 0.1, ProteinContent 2.9

RICE LASAGNA RECIPE | ALLRECIPES

Rice Lasagna Recipe | Allrecipes image

This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe.

Provided by SarahD

Categories Main Dishes Casserole Recipes Rice

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 (26 ounce) jar spaghetti sauce
½ teaspoon garlic powder
3 cups cooked rice, cooled
2 eggs, lightly beaten
¾ cup shredded Parmesan cheese, divided
2?¼ cups shredded mozzarella cheese
2 cups cottage cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 460.6 calories, CarbohydrateContent 35.3 g, CholesterolContent 118 mg, FatContent 20.3 g, FiberContent 2.6 g, ProteinContent 32 g, SaturatedFatContent 9.9 g, SodiumContent 975 mg, SugarContent 9.1 g

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