The David Gillespie Blog

Rice dish prepared in the home from a packaged dry mix containing uncooked rice, flavours, salt and other ingredients, by adding water and a small amount of oil or butter, and cooking until soft.

Grain with only the inedible outer husk removed. Cooked by boiling in unsalted water.

Grain with only the inedible outer husk removed. Cooked by boiling in salted water.

Grain with only the inedible outer husk removed. The bran coating gives it a light tan colour. Uncooked.

Grain that has had its husk, bran and germ removed. Cooked by boiling in salted water.

Grain that has had its husk, bran and germ removed. Cooked by boiling in unsalted water.

Grain that has had its husk, bran and germ removed. The grains after milling have a slight off-white colour. Uncooked.

Small creamy flakes milled from the nutrient-rich core of the wheat kernel.

Outer layers of the wheat grain which are removed during the early stages of milling, and do not undergo further processing other than packaging. Maybe coarsely or finely milled.

Starchy product supplied in the form of small pellets (also known as seeds or pearls). Sometimes sold labelled as Sago tapioca or Sago. Cooked by boiling according to label instructions.