While the life of the apocalyptic chef is one of danger and excitement, hunting for fish, stealing milk, and going on the run from the hoards of our K-pop overlords, sometimes we have to buckle down, look at what we have in our bunker, and finally getting around downing those sacks of grains and cereals you so smartly hoarded before society decided to belly up and die.

Rice, beans, barley, corn, soy, legumes, and all that thing that comes in sacks so big that one would break their back trying to carry them are great for nutrients. They are an incredible source of proteins, energy, and vitamins, not to mention that they are are endlessly customizable. Not to mention that they are low in far and high in fiber, which makes you poop like a swiss clock. With means with lots of gears.

More importantly, they are one of the least risky foods we can have around. Since their water content is null, we can store it almost indefinitely.

But it's not as easy as to throw a bunch of grains in a pot with water and it will magically turn into food. That's called sorcery, and you can get burned alive for displaying that kind of wizardry. They are complicated, complex foods, just like you and me! Let's jump right in and make some delicious whatever.

CEREALS: HOW DO THEY WORK?

Cereals (from Ceres, the Latin name of the goddess of agriculture, which we don't pray to because she's kind of a b-word) are generally herbaceous grasses whose grains or seeds are at the base of feeding. Cereals contain starch, which is a main component of human diet.

The seed or grain contains lipids in variable proportions that allows the extraction of vegetable oil from certain cereals. The seed is wrapped by a shell formed mainly by cellulose, a fundamental component of dietary fiber. Some cereals contain a set of proteins, like gluten, which helps provide elasticity to the doughs used to make bread and other confectionery products.

Proteins from gluten-free cereals are scarce in essential amino acids such as lysine, and have low biological and nutritional value. In contrast, pseudo-cereal grains (which do not contain gluten) are rich in proteins of high biological value and are currently highly valued for making gluten-free breads and other pastry products.

Cereal processing affects chemical composition and nutritional value (this means that its nutritional composition is changed) of the products prepared with cereals. Nutrients are distributed so heterogeneous in the different components of the grain (germ, endosperm, seed coating, and different layers that cover it). There is no pattern uniform for different types

The most important effects of processing on the nutritional value of cereals are related to:

1. The separation and extraction of parts of the grain, leaving only a fraction of it for the product. Any loss in volume causes a loss of nutrients. The parts of the grain that are discarded may contain a concentration of certain nutrients (increasing, among other aspects, the proportion of nutrients by weight).

2. Processing itself can bring about changes in nutrients (the germination, fermentation, parboiling). The separation of the outer layers of the grain, even though it causes loss of some nutrients, can be helpful. For example, tannins, which is the natural bitterness of some plants. If you take a mouthful of grass, the bitterness you will taste as tannins. Also, why are you munching grass, you weirdo?

The species that fit into this coral category belong mostly to the Poaceae family (grasses), whose fruit is inseparable from the seed; however, we sometimes included plants with seeds similar to grains that are from other families, such as quinoa, buckwheat, amaranth, huauzontle or sunflower. We call these latter species false cereals or pseudocereals.

The main species are: rice, corn, wheat, oats, sorghum, rye, barley, and soy.

In human nutrition, it is wheat, rice and then corn that are mainly used today. Barley is mainly used in the brewing beer to make malt.

Some coarse grains have been rising in popularity with the return to organic agriculture such as rye or oats. Other plants like quinoa, which is traditionally grown in South America, have a growing market, especially in ecological agriculture. It should be noted that quinoa is a pseudocereal, belonging to the Chenopodioideae subfamily of amaranths.

MAIN FORMS OF CEREAL CONSUMPTION

In grains: rice, corn, wheat (often precooked), barley, oats, quinoa.

Flour: wheat, rye, for pastry (bread, pasta) and cakes.

Semolina: durum wheat (couscous pasta), corn (polenta), fonio.

Porridge: oats (gruau or porridge: English food taken at breakfast).

Flakes: oats; corn(good with choky milk)

Pasta: durum wheat, rye, weat, rice.

We have already tackled most of these types, so today, we are going to focus on rice, how to cook them, and the best way to give it your maximum effort!

RICE

Rice (from the Arabic Ar-ruzz) is the seed of the Oryza sativa plant. It's considered a staple food in many culinary cultures (especially Asian cuisine), as well as in some parts of Latin America, even though you can't staple anything with it. I tried. Rice is the second most produced cereal in the world, after corn. Because corn is produced for many other purposes aside from human consumption, it can say that rice is the most important cereal in human food and that it contributes the most to the caloric intake of the current human diet; it is the source of a fifth of the calories consumed in the world.

There are, broadly speaking, 4 types of rice:

- Short-grained rice, in which sushi rice can be counted in, are very sticky and absorbent, making them very delicate when cooking. Its almost round in size.

- Medium-grained rice, which is a low-starch rice, is used frequently in Latin food. It is about 2 or 3 times large than wide.

- Large-grained rice, which is very starchy, requires a lot of water to cook, and it's about 5 times larger that it is wide.

- Wild rice, which is very brown and thin, is usually unprocessed, and rather crunchy, like natural fried rice.

How to cook rice:

Since rice is a canvas in which we can paint our magical flavors, there are literally hundreds of ways we can cook it. Since it would take a whole other book for how one could cook rice alone, instead of giving you a recipe, I'll give you some general techniques.

Boiled rice: Heat plenty of water in a pot. When it boils add the rice and boil 15 minutes if it is long grain and 18 if it is medium grain. Drain in a strainer and cool with cold water. This rice is usually used later as an ingredient for other recipes like stir fries or salads.

Pilaf: The long-grain rice is washed to remove the outer starch. Sautee in a skillet with a small amount of oil or butter. Add boiled stock or broth in proportion of a measure of rice per two of broth(For example, two cups of broth for one cup of rice.) It is cooked uncovered until the liquid is no longer easily seen (about 10 minutes) and then lower the heat and continue cooking covered (sometimes with a cloth between the rice and the lid to avoid dripping) until it is done. The grains should be soft but loose and separated from each other. This way of cooking rice is the basis of many dishes around the world, especially in India, Europe and the eastern Mediterranean, with the ingredients more varied.

It was invented the Middle East, since the first mentions of the pilaf technique appears in two 13th century Arab books from Syria and from Baghdad.

Persian rice (pole or polow): It is a variation of pilaf rice aimed at achieving a crispy sheet (tahdig) in the bottom of the pot.

To make Persian rice, basmati rice is used, which is an aromatic wild rice, which is washed and subsequently left to soak in a bowl of water, if it can be overnight or at least an hour, the better. Drain the rice and discard the soaking water. Put on the fire a large pot with salt water and when it boils add the rice and cook 4 minutes. Drain in a strainer and rinse slightly with cold water.

Heat a little butter in a saucepan (for 2 cups grams of rice about 2 tablespoons), add the rice and stir it. Cover the pan with a cloth and then with its lid and cook over very low heat about 40 minutes.

Rice for sushi: Short grain rice is used to make sushi. Wash in a strainer under the tap until the water runs clear and is left to drain for an hour, to remove excess starch. Put the rice in a casserole that has a lid and add water in the following proportion: 2 and ½ measures of rice for 3 measures of water. Bring to a boil, covered, and cook for five minutes. Lower the heat and continue cooking 12-15 minutes more. Remove from heat and remove the cover. Cover the rice with a cloth, cover again and rest for another 15 minutes. Spread the rice with a wooden spoon in a hangiri (a large wooden container, but an oven tray will work) or a large, non-metal container, and stir it with a spatula while slowly pouring the vinegar mixture(rice vinegar + sugar).

Once at room temperature, itcan now be used. It is kept covered with a cloth and is never stored in advance, always use fresh.

Sushi rice vinegar mix: 5 tablespoons rice vinegar, 1 tablespoon mirin (sweet rice wine), 3 tablespoons sugar, 2 teaspoons of salt.

Thai white rice: Use jasmine rice or other long grain rice. Sometimes it is sold as "thai rice."

The rice is washed under running cold water to remove the starch. Drain it and poace it to a saucepan. Add 1/2 cup of water for every 1/2 cup of rice, and season with salt. Bring to a boil, stirring occasionally and when it boils, lower the heat to a minimum so that the water boils slightly. Cover and cook 15 minutes. Remove from the heat and without removing the lid, rest the rice for another 20 minutes. Open the lid and separate the grains with a fork.

Chinese steamed rice: Wash the rice and boil it for ten minutes. Drain it and place it on a cloth or wet napkins in a steaming basket. Put the basket with the rice covered over the boiling water and cook for 30 minutes.

Risotto: Not all Italian rices are risotto. Risotto is a special way of prepare rice originating in northern Italy whose first recipes were published Mid-nineteenth century. Rice (medium grain), lightly sauté in some butter or oil and cook in a tasty broth that is added ladle to ladle while stirring gently so that the starch in the rice passes into the broth, thus thickening.

After 18 minutes of ladling and stirring, it is done, at which point it is “mantecato”, meaning, we add a piece of butter and grated Parmesan ti give it a shine. The rice must be al dente but at the same time creamy. This technique has become very popular lately in restaurants inside and outside Italy, so the recipes are in the very numerous today. In restaurants they have a technique to cook it in advance: they cook the rice in the traditional way until almost done and then refrigerate it. Some even cook with in a pressure cooker. Wild.

Casserole rice: To make a soupy rice, but not creamy, three measures of water are added for each measure of rice and cook 18-20 minutes until the rice is done and there is still some broth. It is served immediately, because if not, the rice it would continue to absorb water and it would become soggy, which should not happen in any way.

Baked rice: Any kind of rice can be used, but medium grain is generally used. The rice is braised together with various ingredients in a saucepan that can go to the oven. Add the boiling water or broth (two measures of water for each of rice) and leave it on a fire for a while until it boils enough. Then it is introduced into the oven preheated to 220ºC/440°F and adjusted to 200ºC/400°F at the time of introducing the casserole. It should remain in the oven for about 20 minutes or until the rice is done and the water has completely evaporated.

Paella: Apart from the Valencian paella itself, there are many recipes for rice in paella. A paella is the co trainer in which paella is made. You can make anything in the paella containerr and call it paella.

The characteristic is that the rice is cooked in a tasty broth in a wide iron container, so that the rice is in a very thin layer. The recipes are very varied, but there are a series of elements common to all they: It is necessary to use a paella of sufficient size so that the rice remains spread out in a very thin layer.

The quantity of broth required is one and a half measure for each measure of rice. When uncovered and spread, there is a lot of evaporation and thus the broth is also concentrated and provides more flavor to the rice. If you cook in Wood fire it may be necessary to add even more liquid.

And with that, we have tackled rice! Don't worry, we will practice a few specific recipes, so don't fret. For now, practice your rice making, and your delicious broths!