ABSTRACT
Traditional ai fermented rice noodles or kanomjeen are made from broken, non-sticky rice (non-glutinous rice, Oryza sativa L. subsp. indica), usually after being stored for 3-4 months. e traditional process embraces three fermentation stages. e rice is washed, soaked, drained and the moist grains are then stored in bags for 2-3 days, when the rst fermentation occurs. e softened rice grains are washed, wet milled with added salt and the slurry is allowed to stand overnight, when the second fermentation occurs. e starch sediment is de-watered by pressing in bags for 2-3 days, allowing a third fermentation to occur. e fermented rice starch is partially gelatinised, kneaded and extruded as streams of 1.5-2 mm in diameter into boiling water. e noodles are briey cooked, washed, cooled and drained.
