Grains and rice form the basis of countless dishes around the world. From rice and couscous to oats, barley and maize: these ingredients are versatile, nutritious and suitable for both simple meals and more elaborate recipes.
On this page, you can discover different types of grains and rice and how they are used in the kitchen. Some are ideal for warm dishes and side dishes, while others are commonly used in porridge, salads, oven dishes or baking recipes.
From basmati to risotto
Rice
Rice is one of the most important staple foods in the world and comes in many different varieties. From fragrant basmati rice and jasmine rice to creamy risotto rice, firm brown rice and sticky sushi rice: each type of rice has its own texture, flavour and use.
Wheat is a versatile grain that forms the basis of countless products, from flour and wholemeal flour to bulgur, couscous, semolina and pasta. Depending on how it is milled, prepared and processed, wheat can have a light, firm, creamy or more granular texture.
Ancient grains such as spelt, barley, rye, oats, einkorn and emmer have been used for centuries in bread, porridge, soups and hearty dishes. They often have a full, nutty flavour and give dishes more depth, texture and rustic strength.
Maize is used in the kitchen as a vegetable, grain and flour-based product. Think of cornmeal, tortillas, polenta and creamy maize porridge. Its flavour is mild and slightly sweet, which makes maize well suited to both savoury dishes and simple, nourishing side dishes.
Buckwheat, quinoa, amaranth, millet and teff are often used as alternatives to classic grains. Some are officially pseudocereals, but in the kitchen they are used in much the same way: as a base for salads, porridge, side dishes, bread-like preparations and nourishing bowls.
Flour, wholemeal flour and semolina form the basis for bread, cakes, pasta, porridge and batters. Their texture ranges from fine and light to coarse and grainy. It is precisely this milling that determines how a product behaves in dough, sauces, fillings and baked dishes.
Pasta, noodles and other dough products show just how versatile grains can be. From Italian pasta and Asian noodles to couscous and filled pasta: they absorb sauces well, give dishes body and often form the heart of a meal.
