Moroheiya Rice Pasta

We use brown rice and morokheiya powder grown without chemical fertilizers or pesticides. In order to prevent the rice from oxidizing, rice flour is not used, and the brown rice is boiled and dried in the form of porridge. Try various recipes such as gluten-free, chewy pasta, salad noodles, and more. Soak the brown rice in water for 8 to 10 hours, soften it, wash it with water, make it porridge, liquefy it with a mixer, add molokhiya powder and put it in the mixer again. Strain through a mesh, put in a mold, steam at 100 degrees for 1 minute and 30 seconds, dry at 80 degrees, cool, cut into pasta, and dry at 50 degrees for 4 hours to complete.