SHOPPING LIST: Cooking Skills: Rice 1, Chapter 1 (Know Your Rice)

Rice: you will use every kind again in this course, so buy the smallest bags. Staples (salt, oil, soy sauce) are in the list.

Plain boiled long-grain rice (1 portion)
[ ] 75 g long-grain white rice
[ ] 1 litre water
[ ] ½ tsp salt

Rice-type tasting plate (1 plate)
[ ] 30 g long-grain white rice
[ ] 30 g basmati rice
[ ] 30 g jasmine rice
[ ] 30 g short-grain rice (sushi rice or similar)
[ ] 30 g pudding rice
[ ] 2 litres water, split between the pans (about 400 ml each)
[ ] 1 pinch salt per pan

Easy rice supper (1 portion)
[ ] 75 g long-grain white rice, boiled as in the baseline recipe
[ ] 80 g frozen peas
[ ] 1 medium egg
[ ] 1 tsp vegetable or rapeseed oil
[ ] 1 tsp reduced-salt soy sauce
[ ] 1 spring onion, sliced

For the experiments
[ ] 75 g jasmine or long-grain rice (a second lot, for rinsed vs unrinsed)
[ ] 150 g basmati rice (two lots of 75 g, for soaked vs not)