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Once I got the feel for how much to boil this for our preferred al dente texture, and after adding a good spray of sea salt to the cooking water, this pasta tastes exactly like the wheat pasta we are used to. It doesn't work well simmered in the sauce it is to be served in for a one-pot casserole though, the heavy starch in the water needs to be drained off. We have also discovered that the organic brown rice Rizopia is far superior to white rice Rizopia pasta in smell, taste, fibre content, and texture... and is well-worth trying.
healthy alternative to wheat pastas. great for sensitive digestion and more protein than wheat pasta. cheap too.
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