THE KITCHEN

Rice, Grains and Pasta

Rice
White rice has its husk removed, quicker to cook but like many things made 'easier', not as good for us as the whole grain version. Whole grain basmati is my personal favourite.
As a rule of thumb for perfect rice, start by rinsing it 3 times before cooking; this washes off the excess starch and leaves the rice less sticky when cooked.
In a thick bottomed saucepan with a tight fitting lid, use double quantity of water to rice, add a little salt and a few bruised cardamoms, bring to the boil, stir once and turn down the heat as low as possible, put on the lid on and once the water is absorbed the rice is usually cooked.
This method of absorbing a flavoured liquid into rice is also used when preparing a risotto.

Rice flakes
Are one of those amazing products with many uses, produced when rice grains are rolled, steamed then dried making them quick to use. The steaming cooks them so they only require reconstituting, so absorbing any liquid you put in.
Rice flake and plum pudding Baked red peppers wild mushroom filling

Rice noodles
Perfect for anyone looking to prepare quick meals, and for people with wheat allergies. They come in fine strands to fettuccini pasta size

Rice flour
A great gluten and wheat free thickening agent. There are two that get used most, rice flour and polenta. Rice flour, the finer of the two for sauces like mushroom or black bean. Or a little sprinkled into a Stir-fry just before serving helps to thicken the juices, adding a lovely glaze. Polenta is used more in soups, stuffings and casseroles.

Quinoa Grain
Cooking or Sprouting this little grain is quite amazing. Boiled for 5-7 minutes, as it becomes cooked it throws out its little tail. They make the most delicious and nutritious sprouts and seem to develops their own dressing.
Also see The sprouted garden

Polenta
Is widely used in Italian and Mexican kitchens, often grilled; see Grilled lemon thyme polenta
It can be also used as a wheat free thickening agent. Simply sprinkle it onto the dish to be thickened and stir it in, the polenta will absorb the liquid and bind very efficiently.

Pasta
You can experiment with the incredible array of pasta shapes, as with dried and fresh options. Fresh pasta is lovely, brought or made for a special occasion, but for every day use and impromptu meals, having dried pasta in the cupboard is essential, for me it is usually penne and spaghetti.