Fresh Rice Noodles (Guaytio)

Makes 1 Lb.

1 1/4 cups uncooked long-grain rice
1 1/4 cups water

Vegetable oil

1. Soak the rice overnight in the water. After soaking, grind the rice and
water for 5 or 10 minutes in a blender to form a very smooth thin batter,
(A food processor won’t work for this.) When done grinding, you should be
able to feel no more than the slightest hint of solid particles if you rub
the batter between your fingers. Better too smooth than not smooth enough!

2. Lightly coat an 8″ x 8″ x 2″ baking pan with oil and heat it for about 3
minutes in a steamer. Pour in 1/2 cup batter in an even layer and replace
the steamer lid. Steam for 5 minutes. From this point on, check to make
sure there’s water in the steamer. Add boiling water as necessary if it’s
low.

3. After 5 minutes, coat the top of the first layer lightly but thoroughly
with vegetable oil and pour 1/2 cup of batter in an even layer on top of
it. Again, steam for 5 minutes. Repeat with the remaining batter. After
adding the last layer, steam for 8 minutes. When sliced, the layers will
separate into thin noodles.

4. Use immediately in any recipe calling for fresh rice noodles or wrap
them tightly in plastic wrap and store in the ‘fridge for up to 2 days.
They can be frozen for up to 6 months, but will be grainy when thawed.