Shevios (Rice Vermicelli)

Ingredients

Quantity	Measure	Ingredients
1	Kilogram	Rice, Boiled
A	Little	Salt

Method

Wash the rice, and strain it well. Pour on it very hot but not boiling water sufficient to soak the rice. Close the vessel and let it soak well.

Then grind in the same water, making a thick dough. Keep water to boil in a thondor till near the central plate. When the water is boiling spread a clean cloth or a plantain leaf on the central plate and place the dough on it and close it. Boil for half an hour until sufficiently cooked. This may be ascertained buy piercing the fork into the dough, after which the fork should come out clean, without any dough adhering to it. Do not overcook the dough in which case Shevio can not be pressed. Apply a little butter to the Shevio form, to lubricate it from within. Fill the form which the boiled dough and press down the form. Collect the full Shevio bunch in a long dish. During this process, the other dough should be kept closed in the thondor, for it must remain hot till all the dough is pressed. If cooled, it will be very hard to press.

Shevio form, comes on a three legged platform, and it has a cylindrical lower form, which has removable plates with holes. It is generally made of brass. The upper form is a piston, which goes into the lower form. The piston is lowered by means of a screwed spindle, and as the horizontal bar of the spindle is turned, it goes down into the lower form, and when the dough is placed into the lower form, the piston pushes it out of the perforated plate, and comes out. Generally, a second person collects the Shevio, which come out as strings, in a long dish, which the first one presses - screws thee piston down

Shevios are had together with Sweet Coconut Juice.

Alternate Uses of Rice Vermicelli

The shevio or rice vermicelli, can be dried and fried. To do this, place a muslin cloth on a large thali, and spread the shevio flat, after removing from the pressing form. When all are layed on the thali, spread another muslin cloth over them. Place the thali in the sun, and allow the shevios to dry for two to three days, depending on the temperature outside.

the dired vermicelli, can be stored for later use. You can deep fry this, and serve it with grated coconut, sugar, cardamoms etc,