Arroz con Leche, a creamy and comforting rice pudding, is perfumed with cinnamon, finely grated orange zest and pure vanilla extract. Evaporated milk lends a caramel-like sweetness while sour cream offers a tangy finish. Cooking the rice before simmering it with the milks, sugar and aromatics guarantees perfectly tender rice suspended in a thick, creamy pudding. We like our arroz con leche served warm, but it is equally delicious cold, straight from the fridge. Slideshow: More Rice Pudding Recipes
Warm and creamy, this breakfast dish has the coziness of steel-cut oats along with the protein punch of quinoa. We like to top ours with honey-soaked blackberries, tart Granny Smith Apples, toasted pecans and fresh mint, but feel free to use whatever fruits and nuts you have on hand. Slideshow: More Quinoa Recipes
Chef Hugh Acheson knows how to make the perfect jasmine rice. It’s one of many fundamental recipes he includes in Seed Life Skills, a new home economics program he launched in Athens, Georgia, middle schools. Acheson is a chef/partner of the Athens restaurants 5 & 10 and The National; the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee; and the Savannah restaurant The Florence. Slideshow: More Rice Recipes
7 Ways to Eat More Farro
Move over, quinoa.
San Francisco chef Matthew Accarrino makes deliciously light meatballs with a combination of quinoa and breadcrumbs. He bakes the meatballs before simmering them in a vibrant tomato sauce along with kale. The end result: a healthy and deeply satisfying take on an Italian classic. Slideshow: More Quinoa Recipes
Turn simple jasmine rice into a hearty stir-fry or a sophisticated side dish with just a few ingredients. Here, our favorite recipes.
Browse through the best of Food & Wine's Spanish rice recipes, which include a hearty seafood paella, arroz con pollo with avocado-green pea salsa, spicy chicken and rice and more.
Black rice, which often turns dark purple once cooked, has a mild, nutty taste similar to brown rice. Also referred to as “forbidden rice,” it’s a great source of iron, vitamins and antioxidants. You can use black rice anywhere you’d use white rice—as a simple side dish, in stir-fry and even in a rice pudding. Here, our best black rice recipes.
Amaranth is a great alternative for gluten-free eaters. You can use this supertiny seed (yes, it's not actually a grain) to make amazing polenta, filling breakfast porridge, easy pudding and healthy granola. Plus, it's really good for you too! Here, 11 of our best recipes featuring amaranth.
You're most likely to find rye in either bread or whiskey. Rye gives pumpernickel its distinctive brown color and slightly tangy flavor. At home, the rye-related ingredients you might cook with will probably be rye flour or berries. Here, our best recipes featuring rye.
Buckwheat's earthy, bitter taste means it pairs well with rich foods like wild mushrooms, winter fruit and tangy cheese. Despite the name, it's not related to wheat at all, so you can rest easy knowing it's a suitable gluten-free alternative. Here, our best recipes featuring buckwheat.
The Pioneers of Grains
With chefs and bakers, millers and maltsters all getting into local, whole grains, it’s easy to forget that there was a time, recently, when whole grains weren’t so in. Some food folks, though, are long-time fans. Here are five early adopters, all of whom continue to push the trend.
American Grain Mills
When chef Dan Barber's favorite organic farmers, Mary-Howell and Klass Martens, two heroes in his book, The Third Plate, raise a crop, that's just the beginning."All these little farms can grow," says Mary-Howell, "but oftentimes the real challenge is not that you can grow something, but what you do with it after harvest."The Howells process their own grain for animal feed. But if they want to get want to get their grains to the people who can bake them into delicious bread, there's a piece of the puzzle that they need help with: the milling.From the tiny Grist and Toll in downtown Pasadena to the sprawling Champlain Valley Milling in New York's Finger Lakes region, the new—and sometimes age-old and revived—locavore mills are at the center of our newfound fascination with grains. Most of them use ancient stone-wheel technology, grinding whole grains into wholesome and intensely flavorful flours containing all the nutritious and tasty oils in the grain's germ. Some of them sift those whole flours afterwards, creating finer grades that are great for pastry and pizza. A few of the bigger players also employ more-modern technology, like roller mills, which smash and separate the parts of the grain, but they process their flours slowly and carefully, making artisan products that professional bakers love.All of these mills are what Mary-Howell calls "developing hubs," helping to create vibrant local and regional food communities of farmers, as well as the bakers, cooks, and consumers for whom these freshly milled products are a revelation."The chance to experience this is important," says Mary-Howell. "You taste it and see the flavors are far, far beyond" that of conventional flour. How do you find the mills that sell retail, along with their products? Just follow the map.—Betsy Andrews
Whole Grains to Try Now
What are grains? What are whole grains? Here's a list of grains of the moment that you should try cooking with now. These grains, according to Jonathan Bethony, the resident baker at The Bread Lab in Mount Vernon, Washington, are "kind of like the gifted and talented. You have to find out what they're good at." How do you do that? Pam Yung, co-owner and baker/pastry chef at Brooklyn's Semilla restaurant, has a simple answer: "I suggest people just play around with them." Check out this guide to the grains, and some ideas from the pros for how to best play with them.—Betsy Andrews