One of our staples in our wheat free pantry is Tinkyada Rice Pasta. We use it to replace all pasta, noodles, spaghetti, etc. It was an easy transition, and we all enjoy the pasta at our meals. I try to make extra for lunches or dinners for my son, particularly if we are out or traveling. I usually make a whole bag, which can last for two dinner meals and extra lunches.
I follow the package directions for cooking. I drain and rinse the pasta well (otherwise it just sticks together). After that I add vegetable oil or Smart Balance margarine. I reheat the noodles briefly in the microwave before serving (if I’m serving alone as a side dish — rinsing makes them cold).
The problem is leftovers. Rice pasta doesn’t always reheat well. It can get hard and not palatable. But this week I made a discovery that will revolutionize our leftover pasta dilemma! (Those who do not use a microwave can just skip this entry.) Perhaps we’re the only family with this problem, but the problem is solved.
On Thursday I was reheating a half batch of noodles I had made on Monday. They were cold and hard. My first attempt at just heating them for a minute in the microwave warmed them, but did not soften then. But then I added some canned chicken stock, just a tablespoon or two to the noodles, heated for a minute or two and eureka! Soft palatable noodles, like they were just cooked. Water might work, but the chicken stock added a touch of flavor.
For a smaller batch, like an individual serving for my son’s lunch, I’ll cover the dish with a dampened paper towel and reheat for about 30 seconds to refresh the noodles. When you don’t do sandwiches, you have to come up with some tasty carb alternatives.