So here is a 'how to' on rice noodles so you won't be disappointed, miserable and never hungry.
Don't try to make classically Italian dishes with the Asian style rice noodle. The Asian style is thin and usually made with a white rice. These need to be flash cooked and are never served swimming in a sauce like spaghetti. Find a nice, preferably organic brown rice noodle. I like the penne and rotini best. I find the spaghetti or long noodle version of these rice noodles pretty lame and have an alternate substitute for that...more on that later.
You want to cook these noodles in much more water than you would cook wheat noodles. They need to have some of their starch cooked out of them. I would say in half again the amount of water (so if you would cook the wheat version in 6 cups of water, then cook these in 9 cups) . Cook normally, letting the salted water boil before adding the noodles. Ignore the cooking times listed on the bag....I find they are all way longer than needed. Boil, stirring occasionally until when bitten the noodle has a soft texture but still firm in the middle. You want it to to undercooked enough that it makes your teeth stick together a little. At this point drain them and stop the cooking by rinsing them with cold water. If you don't rinse them they will cool in to a lump. You need to get the starch off. Finish the cooking and warm them up by tossing them in the sauce you are serving them in. Don't let them cook like this, just get them nice and hot. Then serve.
When cooked like this you will never miss wheat pasta. Now a year and a half gluten free I have a hard time remembering what the difference is.
|Grilled vegetable pasta with tomatoes|