Brown Rice Spaghetti
Spaghetti made from nothing but brown rice and water. It cooks, twirls, and sauces like the real thing, and it happens to be completely gluten-free.
What It Is
Brown rice spaghetti is milled from whole brown rice rather than wheat, which makes it naturally gluten-free without any specialty additives or starches. The flavor is mild and slightly nutty, closer to traditional pasta than many gluten-free alternatives.
It holds up well under a real sauce and does not turn to mush if you pull it a minute early. For anyone avoiding gluten, or cooking for a table with mixed dietary needs, it earns a permanent spot in the pantry.
What To Do
Cook it in a big pot of well-salted boiling water, 8 to 10 minutes, tasting toward the end. It can go from done to overdone faster than wheat pasta, so check it early and drain it promptly. Rinse briefly with warm water if it seems sticky.
It works with any sauce you would put on regular spaghetti: marinara, olive oil and garlic, a simple meat sauce, or pesto. Store uncooked in a cool dry spot. Leftovers reheat best with a splash of water or extra sauce in a covered pan over low heat.
