FIELD: food-processing industry. SUBSTANCE: method involves steaming rice or rice flour for partial gelatinization of starch to produce pretreated rice flour; mixing pretreated rice flour with hot water for producing dough; extruding dough for obtaining noodles; steaming noodles; blanching steamed noodles in hot water and drying noodles till moisture content is below 15%. EFFECT: simplified method and improved quality of rice noodles. 11 cl, 5 dwg, 5 ex
