Brown Rice Spirals
Pasta made from nothing but brown rice and water, with a mild, slightly nutty flavor that gets along with just about any sauce you already make.
What It Is
Brown rice spirals are pasta, full stop. The spiral shape, sometimes called fusilli, catches and holds chunky sauces in its ridges better than a flat noodle would. Because these are made from whole-grain brown rice flour rather than wheat, they are naturally gluten-free without any added starches or gums.
The flavor is mild with a faint nuttiness that you may not even notice once the sauce is on. The texture is a little heartier than white rice pasta, and it holds its shape well if you pull it from the water at the right time.
What To Do
Cook in well-salted boiling water for 8 to 10 minutes, tasting a minute or two early since brown rice pasta can go soft quickly. Rinse briefly with cool water if you are not saucing it right away, which helps stop the cooking and keeps the spirals from clumping.
Use anywhere you would reach for regular pasta: tomato sauce, pesto, cold pasta salad, or a simple toss with olive oil and garlic. Store dry pasta in a sealed container at room temperature. Cooked leftovers keep in the fridge for three days.
