Surtido de pasta de arroz integral

The fettuccine cooked up with that firm, al dente bite I've been chasing since going gluten-free, and it didn't turn to mush in my leftovers the next day. Even my picky eater asked for seconds without realizing it wasn't wheat pasta.

The penne held its shape perfectly in a creamy sauce and actually had that chew you miss with gluten-free pasta. Even my kids couldn't tell the difference, which is the highest compliment I can give.

The short-cut pasta held its shape perfectly in a chunky veggie sauce, no mush or sticky clumps at all. I've tried a lot of rice pastas that fall apart, but this one genuinely gives that al dente bite I missed. Great texture for a weeknight bowl with grilled chicken.