Brown Rice Pasta
Gluten-free and cooks in 8 minutes for quick weeknight dinners, your pasta drawer essential.
What it is
Brown rice pasta is made by grinding brown rice into flour and forming it into familiar pasta shapes. It provides a gluten-free alternative to wheat pasta while delivering the fiber and nutrients found in whole grain brown rice.
How to cook
Bring a large pot of salted water to boil and add pasta. Cook for 8-12 minutes, stirring occasionally to prevent sticking. Brown rice pasta can become mushy if overcooked, so test for doneness frequently. Drain and rinse briefly with warm water.
Flavor and texture
Has a mild, slightly nutty flavor with a tender but hearty texture. It's more substantial than regular pasta with a pleasant chewiness that holds up well to sauces.
Best uses
Excellent in pasta salads, stir-fries, soups, and with any sauce you'd use on regular pasta. Works especially well in Asian-inspired dishes and with robust, chunky sauces.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light.
| As purchased | 6-12 monthsdepends on bin turnover and store conditions |
| Sealed (pantry) | 1-2 yearsif kept airtight and cool |
| Refrigerated | 2-3 yearsextends shelf life by slowing oil rancidity |
| Frozen | 3-4 yearsbest long-term storage option |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Brown rice pasta contains natural bran oils that can turn rancid faster than regular wheat pasta.
Cooking tip
Don't skip the salt in your cooking water and use plenty of it - brown rice pasta needs well-salted water to develop proper flavor and texture.
Interesting note
Brown rice pasta was originally developed in the 1980s as part of the macrobiotic food movement and has become increasingly popular as gluten awareness has grown.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), water boils at ~205°F rather than 212°F, so brown rice pasta takes about 11–12 minutes instead of 10. Rice pasta gets gummy if overcooked, so taste-test early and stop the moment it's al dente.