I love how sweet and nutty the red rices taste. And brown rice is our staple. I don't think I've ever tried purple rice.
I'm used to rice noodles from Thai and Chinese cuisine, and the burgeoning supply of rice pasta is really a boon to me, because if you want brown rather than white rice noodles, the ones made for people who can't eat gluten are a lot cheaper than the ones made for people who want brown rice noodles for other reasons. Regular Asian white rice noodles are insanely cheap, as a rule.
The brown rice fettucini I use is from Tinkyada, and I think it's their lasagna noodles I've used too. I find them more slippery than wheat pasta, but perfectly tasty.
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Date: 2014-12-24 10:09 pm (UTC)I'm used to rice noodles from Thai and Chinese cuisine, and the burgeoning supply of rice pasta is really a boon to me, because if you want brown rather than white rice noodles, the ones made for people who can't eat gluten are a lot cheaper than the ones made for people who want brown rice noodles for other reasons. Regular Asian white rice noodles are insanely cheap, as a rule.
The brown rice fettucini I use is from Tinkyada, and I think it's their lasagna noodles I've used too. I find them more slippery than wheat pasta, but perfectly tasty.
P.