Rice
Long grain, short grain, round, brown grain, arborio, basmati, wholegrain rice, wild rice (technically this is an aquatic grass not an actual rice), easy cook rice, aromatic rice, jasmine rice, America aromatic rice and Japonica rice.
Common products made from rice:
Rice paper, rice wine, rice cakes and rice noodles.
Top Tip: Always wash/rinse your rice to remove any excess starch. Using a rice cooker in the kitchen is not cheating, in Asian countries where rice is a staple, rice cookers can be found in use in almost all homes.
Storage
Uncooked rice should be kept in an air tight container. Brown rice has a short shelf life than white rice so bear that in mind when storing it and pay close attention to the dates on the packet.
Cooked rice must be quickly cooled within 90 minutes and then refrigerated else Bacillus cereus (a bacteria often found in improperly stored rice and pasta) can occur which can give you a very nasty food poisoning.
Pulses
Pulses are the edible dry seeds of leguminous plants, including beans, lentils, peas, and chickpeas. They are harvested solely for their dry grain and are distinct from other legumes like green beans or fresh peas.
Lentils: Orange, green/continental, yellow, red, Indian brown, puy and dhal are all lentils that are classed as pulses.
Top Tip: DO NOT EAT raw or undercooked soybeans or kidney beans as it is not safe to do so.
Grains
A grain is the edible seed of a cereal plant, harvested for food. Grains are the foundation of many diets worldwide and include staples like wheat, rice, oats, and barley.
Barley, buckwheatm corn/maize, oats, millet, wheat quinoa, rye and spelt are all types of grain.