Organic Pasta and Organic Rice
Popular accompaniments to many dishes
A plate of pasta or a bowl of rice forms the basis of an everyday meal in many countries around the world. Organic pasta ranges from light durum wheat pasta and hearty wholegrain varieties to gluten-free alternatives made from corn, rice or pulses. Organic rice also comes in a wide range of varieties, from quick-cooking white rice to aromatic basmati or jasmine rice. This makes it easy to find a suitable base for a wide variety of recipes, whether savoury, Asian-inspired or classically Mediterranean.
What is the difference between durum wheat pasta and wholegrain pasta?
Classic Mediterranean pasta is made from milled grain. Durum wheat pasta is made from the inner, starch-rich part of the wheat grain and is characterised by its light colour and mild flavour. Wholegrain pasta contains the entire grain, including the outer layers, which means it provides more fibre and has a more robust flavour. Wholegrain pasta often requires a slightly longer cooking time than light durum wheat pasta.
Which type of rice is suitable for which dish?
Basmati rice, with its long, separate grains, works well with curries and Middle Eastern dishes. Short-grain rice, by contrast, is traditionally used for rice pudding or sushi rice because of its sticky texture. Risotto rice such as Arborio gives risotto its creamy consistency thanks to its high starch content. Wholegrain rice generally requires a longer cooking time than polished white rice. Its nutty flavour pairs well with hearty vegetable dishes, bowls or fried fish.
Which types of pasta and rice are suitable for people with gluten intolerance?
Pasta made from corn, rice, buckwheat or pulses such as lentils and chickpeas is naturally gluten-free, as is rice itself. The DZG label issued by the German Coeliac Society on the packaging provides additional assurance. The crossed grain symbol indicates that the product has been licensed with a maximum gluten limit of 20 mg/kg (20 ppm). Pasta made from pulses also has the additional advantage of providing more protein than conventional cereal-based pasta.
Why does white rice swell more during cooking than wholegrain rice?
An uncooked grain of rice in the field essentially consists of an outer husk and three inner components. The hard, inedible outer husk is removed during threshing. At the lower end of the rice grain is the germ. The inner core, known as the endosperm, makes up the main part of the grain. This, in turn, is surrounded by a thin layer consisting of the fruit and seed coats, known as the bran layer.
White rice has had the bran layer and germ removed. As a result, it can absorb water more quickly and swells more during cooking than wholegrain rice with its outer layer intact. This layer acts as a barrier that slows down the absorption of water. For this reason, wholegrain rice generally requires a longer cooking time and slightly more water than white rice.
Tip: Rinse rice before cooking
Rinse loose rice under cold water before cooking. This removes excess starch from the surface of the grains. As a result, the grains are less likely to stick together during cooking and the rice remains light and fluffy.
