Brown-rice type gets thumbs up

WASHINGTON POST
In the beginning, there was pasta made from semolina. Then came some not-so-alluring imitators: whole-wheat pasta, spinach, soy, spelt.
But there's another, less off-putting contender on the aisle: brown-rice pasta.
Compared with traditional pasta, the brown-rice version has a darker cast, a nuttier taste and a less dense feel to it. And when tossed in a skillet and crisped, it becomes feather-light.
Brown-rice pasta is far less slippery and far more flavorful than Asian rice noodles, which are made from white rice. Because most brands of brown rice contain the rice bran, brown-rice pasta has more fiber and potassium than either semolina pasta or rice noodles. Brown-rice pasta also has a shorter cooking time, albeit with a steeper learning curve. (Undercook it and it's slightly gritty. Overcook it and it's incredibly gummy.)
Of the four brands tested, Washington Post testers preferred Lundberg Family Farms and DeBoles for their pronounced brown-rice flavor and typical pasta texture.