SHOPPING LIST: Cooking Skills: Rice 1, Chapter 4 (Brown, Wild and Mixed Grains)

Grains: brown long-grain rice, a wild rice blend and a small bag of quinoa. Staples (salt, oil, stock cubes, lemon) are in the list.

Boiled brown rice (1 portion)
[ ] 75 g brown long-grain rice
[ ] 1.5 litres water
[ ] ½ tsp salt

Brown rice by absorption (1 portion)
[ ] 100 ml brown long-grain rice (about 85 g), measured in a jug
[ ] 225 ml water
[ ] 1 pinch salt

Wild rice blend with herbs (1 portion)
[ ] 75 g wild rice blend (long-grain and wild rice)
[ ] 1 litre water
[ ] ½ tsp salt
[ ] 1 tsp olive oil
[ ] 1 tbsp chopped parsley or chives
[ ] 1 tsp lemon juice

Rice and quinoa mix (1 portion)
[ ] 50 g long-grain white rice
[ ] 30 g quinoa
[ ] 180 ml water
[ ] 1 pinch salt
[ ] ½ vegetable or chicken stock cube (optional)

For the experiments
[ ] 150 g brown rice (two lots of 75 g, for soaked vs unsoaked)
[ ] 100 g brown rice (for time to bite)
[ ] 80 g brown rice and 80 g white rice (for half and half; you will cook it twice)