Roland
Roland Brown Rice Vermicelli Noodles
What it is
These are thin noodles made from brown rice flour. They have a slightly chewier texture and a nuttier flavor compared to white rice vermicelli. The noodles are dried and packaged for convenient storage and use in various dishes. They are a good pantry staple for quick meals.
How people cook with it
Brown rice vermicelli are versatile noodles that can be used in many Asian-inspired dishes. They absorb flavors well and provide a satisfying base for both hot and cold preparations.
- Stir-fries
- Noodle soups
- Cold noodle salads
- Spring rolls
To prepare, bring a pot of water to a rolling boil. Add the dried vermicelli and cook for a few minutes, or until tender but still slightly firm to the bite. Cooking time can vary depending on the thickness of the noodles. Drain them thoroughly and rinse with cold water to prevent sticking.
How it differs from similar foods
Compared to white rice vermicelli, brown rice vermicelli offers a more robust, earthy flavor and a firmer, more substantial texture. This difference comes from the use of whole brown rice, which retains more of the grain's natural characteristics.
Who it is for
Home cooks looking for a whole grain noodle option for everyday meals.
How to keep the rest
Store the uncooked vermicelli in a cool, dry place, away from direct sunlight. Once opened, ensure the package is sealed tightly to maintain freshness and prevent moisture absorption. They can be kept in a pantry for an extended period.