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Cereal
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Rice

There are two main categories of rice - brown rice and white rice.

Brown rice still retains its outer husk. It takes longer to cook and has more flavour. However it can go rancid if not kept under refrigeration.

White rice is processed to remove the husk of bran. It cooks quickly but has a neutral flavour and keeps well.

These categories are subdivided by the length of the grain. According to Rice Gourmet these are:

"Short-Grain (brown) Description: This rice is small and can be sticky when cooked Cooking hints: This rice needs to be soaked over night and then cooked with 1 part rice and 2 parts salted liquid for 20 minutes. Steam for 5 minutes before serving.

"Short-Grain (white)Description: Very flavorful, it yields a stickier, softer product. It is especially good when a creamy texture or stickiness is desired Cooking hints: This rice needs to be soaked for 20 minutes to relax the grain. Use one part rice to one and 1/8 part of water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done.

"Sticky (Glutinous Rice) Description: This rice is sticky when it is cooked. For this reason it easy to handle with chopsticks. Sticky rice is more glutinous than other varieties and any form of rice like long, short and medium rice could be sticky when cooked. Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 12 minutes. Steam for 5 minutes before serving.

"Medium-Grain (brown) Description: Short, plump kernel but less dense than short-grain. Moist, tender texture. Cooking hints: Soak overnight or for 4 hours. Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15-20 minutes.

"Medium-Grain (white) Description: Short, plump kernel but less dense than short-grain. Moist, tender texture Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 12 minutes. Steam for 5 minutes before serving.

"Long-Grain (brown) Description: Chewy, with a firm texture and nutty flavor. Looks golden brown and fluffy after it is cooked. Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 20 minutes. Steam for 5 minutes before serving.

"Long-Grain (white) Description: Long, polished kernels. Bland and somewhat firm in texture. Yields a drier, fluffy rice. Long grained rice such as the Basmati and Jasmine are also aromatic. Cooking hints: Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15 minutes."

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