Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Over time rice noodles and their processing methods have been introduced around the world, becoming especially popular in Southeast Asia.

[1] In India, idi-appam, strings of cooked rice, was known in ancient Tamil country around 1st century AD, as per references in the Sangam literature, according to food historian K. T.

Studies of drying rice noodles were conducted by the International Food Research Journal.

[3] Pasta made from brown rice flour is also available (in health food stores in Western nations) as an alternative to wheat flour-based noodles for individuals who react poorly to gluten.