Pasta- Rice or Corn?

I have a topic for this new forum.

Pasta- Rice or Corn?

Which do you prefer?

I love the color of the corn pasta, the nice yellow, and the brown rice kind reminds me of whole wheat.

I made some mac and cheese the other night with corn pasta, glutino I
think. And it absorbed most of the cheese sauce. It made it come out
rather, grainy, but OK tasting. I used some raw milk cheese so not sure
if that affected it or not?

I use rice mixed and found at the asian market some other mixtures (such as sweet potato, brown rice etc) but we also use the corn/rice mix spaghetti noodles.

To be perfectly honest, those are 'OK' but I prefer the rice based ones now - I think because it is what I got used to the last few years and I don't have to cook it nearly as long in water for it to be delectable. The corn/rice ones you have to cook a good long while since they are so much harder a consistancy... but I have to admit that patience can be a virtue with that one.

Some are better than others in dishes and I think will take trial and error to decide which I like best.

I am still undecided. I would like to try my own pasta and noodles and have a few recipes. I like the bit of the rice, the corn seems a bit soggy? But I guess it's all a matter of how you use it.

This is a brown rice pasta with rice bran as well. It is equivelent to me, to whole wheat pasta which is what I was using before. This has a nice texture and the lasagna I made with it , my husband said he would never have known it wasn't wheat lasagna. It contains 4 gr per serving of protein and 7% fiber.