Rice noodles are noodles that are made from white rice or brown rice. To do so, the husk of the rice is removed to obtain raw rice, which is then ground into flour or powder. This is distinct from rice starch, which is usually produced by steeping rice in lye. The rice flour along with water is the principal ingredient of rice noodles, although sometimes tapioca or corn starch may be added to improve the transparency or increase the chewy texture of the noodles. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive system of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Pasta is also sometimes made from brown rice as an alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten.
