I can think of two things that are weird about rice noodles.
1) They cook really quickly, compared to wheat/semolina noodles of the same thickness.
2) They can be very starchy and sticky, so you might consider rinsing them in the colander before layering them in the lasagna.
I'd probably let them be a little bit undercooked so that they don't disintegrate while you're trying to handle them. Load on lots of sauce and they'll cook the rest of the way (and hopefully not go mushy) in the oven.
Rice pasta cooks more quickly and goes soggy very fast if you don't watch it. If you keep an eye on it, it'll be good after about 5-6 minutes of boiling, take it straight out of the water. This will keep it firm enough for the sauce/meat/whatever and it won't disintegrate. Also, rice pasta is awesome and so much better than wheat pasta. I suggest getting your hands on rice spaghetti, angel hair, penne etc. My mum's a celiac and it's the only pasta we have in the house because we all like it so much.
Are you using Tinkyada? Cook it for a couple minutes less than the package calls for--the noodles will be a bit firmer this way. Make sure you use LOTS of water, rice pasta is pretty starchy. Rinse well and enjoy!
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1) They cook really quickly, compared to wheat/semolina noodles of the same thickness.
2) They can be very starchy and sticky, so you might consider rinsing them in the colander before layering them in the lasagna.
I'd probably let them be a little bit undercooked so that they don't disintegrate while you're trying to handle them. Load on lots of sauce and they'll cook the rest of the way (and hopefully not go mushy) in the oven.
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(I have never done the precook with them that some say to do on the box)
top layer might end up crispy so I pile on more tomato sauce and make sure it is completely covered.
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Why not just fix him some sugar cookies?
Love,
Scott
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/scott /dev/null
Boo yah.
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