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Homemade Rice Noodles are too "grainy"

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Greetings, I have been making my own rice noodles and have the ingredients down to a satisfactory percentage. I am, however, finding them somewhat "grainy" and am wanting to know how to eliminate this. I thought maybe by boiling the rice flour it might put the grains into solution better. I, also, use a small amount of flour starch and corn starch. I've let the solution soak for up to an hour to see in it might absorb more of the moisture, but, they still are coming out grainy. And advice would be greatly appreciated.

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    1. re: chefj

      Yes - would you please post your recipe? I've never experienced grainy homemade rice noodles before so would be interested in what you did.

    2. 150g rice flour
      1½ Tbsp Wheat starch flour
      2 Tbsp Corn flour
      400ml cold water
      1 Tbsp Oil
      ½ tsp Salt

      I had to translate the g to ounces. The rice flour is Bob's Red Mill. As for the method I mixed all ingredients, let sit for 1 hour and steamed them in a cake plate for 5 to 8 minutes; place in an ice bath to cool then folded them up to cut into noodle shapes.

      6 Replies
      1. re: Mixalis

        Interesting. As I cannot use gluten I always make mine with white rice flour - no wheat starch or corn flour and have not noticed a graininess. Could it be the wheat??

        1. re: Mixalis

          I've only made rice noodles a couple of times, but I wonder if your rice flour is the culprit? I've noticed a difference in textures between brands that are made in different countries. The Latin American Goya brand, for example, does not provide the correct texture for rice noodles, just as a Thai brand won't work well for rice-flour pupusas. If you have the access, try using a Thai brand of rice flour, like Erawan or Ivory, and see if that helps any.

          1. re: Allegra_K

            Great suggestion about the rice flour... I'll buy the Erawan and Ivory tomorrow to see if that's the culprit as I have access to a HUGH Asian market here in Orlando.

            1. re: Mixalis

              I'd love to hear how it turns out!

              The recipe I use for rice noodles is similar to yours but the method is different (in a pan,crepe-style but covered, using exorbitant amounts of oil) and my noodles always seem to fall apart some upon contact with a hot wok. I shall try the steaming/ice bath next time and hope that helps.

              1. re: Allegra_K

                Allegra I've used your method for making rice spring roll wrappers before, but, not for noodles. I'll keep you posted after I try the new suggestions that have been made. It should be about 5PM Eastern tomorrow. Until then...STAY HUNGRY !! :-)

                1. re: Mixalis

                  SUCCESS !! The problem was that Bob's Red Mill Rice Flour was stone ground, but, not extremely fine. Erawan .99 cent rice flour was perfect !!! Here's a photo of the finished product !! Once mixed they were steamed in a pre heated pan for 10 minutes. Thanks to everyone for the help.