This might be a no-brainer for some and you may be thinking it’s silly for me to be posting detailed instructions on how to boil water and then cook pasta.
But, brown rice pasta is unique. It’s not always easy to cook. It can get gummy if even just slightly overcooked. It can be a tad too al dente if even just slightly undercooked. Brown rice pasta just doesn’t behave the same as regular wheat pasta.
There are a few things to remember.
Lots of water.
Fill a large pot with a lot of water – like more water than you think you’ll need. Giving pasta room to cook in will help it from getting extra gummy starchy – or from sticking to the bottom of the pot.
I am a firm believer in salting the boiling water before adding the pasta. Pasta has hardly any flavour on it’s own. Salting the water gives it just a bit of flavour while it’s cooking.
Note: I remember when I first got my Lagostina pot set as a wedding present the instructions said never to put salt a pot of water unless it was at a rolling boil. Otherwise the salt crystals could somehow mark the bottom of the pot. I trust Lagostina and always wait for my water to be at a rolling boil before salting.
Yes, I do put olive oil in my water before it comes to a boil. I think I watched some food science show (Good Eats, or maybe Food Detectives) where they said that the olive oil trick wasn’t useful for whatever old wives tale said it was good for. But, I find that especially with gluten-free pasta you need the oil to prevent the pasta from sticking together.
Whatever brand of brown rice pasta you use, make sure to review the cooking instructions. I buy Rizopia brand pasta and each type of pasta cooks up at different times. So, the macaroni will take longer than the spaghetti. Use the package instructions as a guideline but make sure to sample as it gets close to the end of cooking time.
Any tricks for cooking gluten-free pasta that you’d like to share? I want to hear it!