mixing with the water to form the dough.
A process according to claim 12 wherein the starch product is mixed in an amount s‹i that the dough contains the starch product in an amount of from 59c to 30% by weight 5 based upon dough weight.
A process according to claim 1 wherein the whole rice is a long grain rice which comprises. by weight, from 21a
noodles are steamed a a temperature of from 85° C. to 100°
C. for from 5 minutes to 75 minutes and the noodles are blanched at a temperature of from 85° C. to 100° C. for from 1 second to 60 seconds.
A process according to claim 1 or 2 further comprising. prior to steaming the noodles. forming the noodles into a nest and then steaming the nest noodles.
A process according to claim 1 or 2 further
15. A process according to c1.km 2 wherein the rice hour 10 noodles into a cake and then steaming the cake noodles. is a long grain rice flour which comprises. by weight from