John Myers
Ingredients for 1 servings:
- 3 cups rice
- 3 cups water
- 1 tsp salt
Instructions
Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours 15 minutes
Makes approx. 20 sheets of rice paper
Place the rice in a large bowl and fill with plenty of water. Let the rice soak for 7 hours. Then wash the rice about 3 times until the water runs clear. Then put 3 cups of rice and 3 cups of water in a blender and process until a milky broth forms. Let the mixture stand for another hour and then stir well. The more liquid it is, the thinner the rice paper will be. Now stretch a piece of cloth over a large pot. A simple cotton cloth is best. Be sure to leave a small hole in the edge so that you can add water and the steam can escape. When the water boils, pour half a ladle of rice milk onto the cloth and spread the rice porridge outwards in circular motions. As soon as the mixture becomes sticky, cover with a lid and let it cook for one minute. Lift the rice paper off the cloth with a very thin spatula or chopsticks. Tip: It’s easiest if you wet the chopsticks beforehand so they don’t stick as much. Now place the rice paper face down on a baking tray lined with parchment paper and dry in the oven at 150 degrees Celsius for around 15 minutes. If you like, you can add sunflower seeds to the rice milk. Alternatively, the untoasted rice paper can 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 as 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’ll definitely need patience. In Hanoi, toasted rice paper is traditionally prepared with poppy seeds and eaten as a snack with freshly tapped beer.
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