Rice macaroni is a gluten-free alternative to wheat macaroni, made from rice flour and available in various shapes and colors. It can be used in the same way as regular macaroni but requires careful cooking to avoid sticking together. Those with food sensitivities should check packaging for possible contamination.
Rice macaroni is macaroni made from rice or rice flour. A large assortment of pasta shapes can be made from rice flour, with rice macaroni being one of the more readily available pasta shapes, thanks to macaroni’s enduring popularity. Some large supermarkets carry rice macaroni and it can also be purchased at health food stores and through specialty suppliers who focus on gluten-free or wheat-free offerings.
There are several reasons people turn to rice macaroni instead of the more conventional wheat macaroni. Some people avoid wheat in their diet because they are sensitive to wheat and would like to avoid upsetting the stomach and intestinal tract. Other people are sensitive to gluten, a component of wheat and some other grains, and avoid wheat pasta along with products that include rye or barley. Other people just like the taste and texture of rice macaroni.
Just like rice itself, rice macaroni comes in a number of ways. Some companies make it with glossy white rice, creating a pale paste with a relatively plain flavor. Others use brown rice, which results in a rougher, grainier pasta that can have a slightly nutty flavor and dark color. Rice macaroni can also be dyed or mixed with vegetables to make spinach macaroni, tomato macaroni and so on.
Making rice macaroni is a lot like making regular pasta: Cooks bring a pot of water to a boil, add the pasta, and cook until tender. However, the pasta will release a lot of starch during the cooking process, turning the water milky, and it can start to stick together. It’s a good idea to use a very large pot to cook the rice macaroni and stir it frequently so it doesn’t have a chance to stick together. Rice macaroni are also very ruthless when it comes to cooking; there’s a fine line between tough, solid dough and mush.
Once cooked, rice macaroni can be used exactly like normal macaroni. It can be cooked into casseroles like classic macaroni and cheese, added to soups, eaten plain, or served with a variety of sauces. Rice macaroni can also be used in chilled pasta salads and any other dish the cook can dream up.
For people buying rice macaroni for food sensitivities, it’s a good idea to check the packaging at the store. Sometimes it’s made in a company that also processes wheat or grains containing gluten, which means it can be contaminated.
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